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Ingredients

• 1 c. port
• 2 c. Rioja red wine
• 1/4 c. sugar
• 1 Tbsp. honey
• 3/4 c. extra virgin olive oil
•     Lemon juice to taste
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/2 c. water
• 4 Tbsp. unsalted butter
• 3 Tbsp. granulated sugar
• 10 x red pearl onions scored, blanched,
•     and peeled
• 10 x white pearl onions scored, blanched,
•     and peeled
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Lemon juice to taste
• 1 x fennel head quartered
•     Extra virgin olive oil to cook
• 1/2 c. white wine
• 1 c. vegetable stock
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/4 c. whole fennel seeds
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 x tuna fillets - (5 to 6 ounce ea)
• 2 Tbsp. extra virgin olive oil
•     Minced fresh parsley

Description

For The Rioja Red Wine Sauce: Place Port, Wine, Sugar And Honey In A Medium Stainless Steel Saucepan And Cook Over High Heat Till Reduced To 1/4 C., Let Cold. Place Reduced Liquid…

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