Yield: 4 Servings
4 6oz Tuna Fillets
4 t Stone Ground Mustard
2 bulbs fennel, 1/4″ slices
1 large red onion, 1/4″ slices
1 clove garlic, minced
kosher salt, to taste
virgin olive oil, to taste
Preheat oven to 400 degrees. Place fennel and red onion slices on parchment lined baking sheet. Drizzle with olive oil and sprinkle with garlic and kosher salt. Roast approximately 10-15 minutes, or until vegetables are soft. Remove from oven. Adjust seasoning with salt and pepper. Raise oven temperature to 450 degrees.
In saute pan large enough for all fillets (otherwise cook individually), season Ahi with kosher salt and pepper, then sear both sides over high heat. Remove from pan and place on parchment lined baking sheet. Spread one teaspoon of mustard on each fillet and finish in oven to desired doneness.
To plate: Spoon Roasted Fennel and Red Onion onto heated dinner plate. Rest tuna on vegetables. Spoon additional fennel and onion on tuna. Garnish with fennel fronds if desired.