Fennel Crusted Yellowfin Tuna, Orange Ginger Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| Pre-heat the oven to 400 | ||
| Degrees | ||
| START THE VINAIGRETTE | ||
| 2 | c | Olive oil |
| 2 | oz | Fresh ginger; peeled and sliced |
| 4 | Shallots; peeled and sliced | |
| 4 | Cloves of garlic | |
| 1/2 | c | Sherry vinegar |
| 1/2 | c | White wine |
| 2 | c | Orange juice; plus whole oranges |
| 1/2 | c | Soy sauce |
| 2 | Sprigs fresh rosemary | |
| 2 | c | Reduced chicken stock |
| Kosher salt and freshly | ||
| Ground white pepper to taste |
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