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I like to think about myself as someone that eats and likes all kinds of food-all the good kinds at least.. But, well, no one is perfect :) I don’t like the anise taste. I am one of those!- those that when, even hear about sth having anise taste, say “No thank you!”.. But then, I read this! – inspiration for this recipe(Beautiful blog btw).

I had to make some changes to it.. Apparently, for my guy, a meal without meat, or at least fish, is not meal.. Constant lack of protein.. :)

Baked Fennel in tomato, tuna & white wine sauce, decorated with oregano & cheddar cheese

The anise taste becomes very subtle. White wine makes it delicate and composes wonderfully together with the tuna and tomato sauce.

Fennel baked in white wine and tuna, oregano & tomatoe sauce

Ingredients:

  • 2 fennel bulbs
  • 2 shallots
  • 2-3 cloves of garlic
  • 1 can of tuna(I like Rio Mare, in oil)
  • 1 glass of white wine
  • cheddar cheese (150g)
  • 2 teaspoons of butter, and 2 tbspoons of olive oil
  • salt, pepper, chili & oregano
  • 10-15 cherry tomatoes

The magic:

Boil fennel in salted water for 20-30min until soft. (You can check it with f.ex. a fork. It should go easily in). Preheat oven to 200C.

On a frying pan, heat up butter and olive oil. Glaze onions and add smashed garlic, chili and oregano. Fry for about 2 min and add chopped tomatoes. Simmer until they become soft(abut 5-7min) and add tuna- drained out of oil and smashed.

Cut the boiled fennel, add to the rest of the ingredient on the frying pan. Add wine and season with salt and pepper. Simmer for about 10min.

Put into small oven-pans, decorate generously with grated cheese. Bake for about 5 min on fan oven mode, until cheese becomes golden.

Bon appétit!

Tips & tricks:

It’s a great idea to decorate it with freshly grounded pepper, before serving.

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