Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress

Directions

1. 1
   Place a small saute pan over medium heat.
2. 2
   Add the fennel seeds and toast for 1 minute.
3. 3
   Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup.
4. 4
   Remove from heat and whisk in mustard and honey.
5. 5
   Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
6. 6
   Whisk together the sherry, oil and salt and pepper in a medium bowl.
7. 7
   Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley.
8. 8
   Let sit at room temperature for 30 minutes before serving.
9. 9
   Heat oil in a large saute pan.
10. 10
    Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts.
11. 11
    Add the vinegar, toss and serve.