Seared Tuna with Caramelized Fennel and Salsa Verde
Serves 4

2 tablespoons butter
3 whole fennel bulbs, cut in half and sliced very thin
1 lb sushi-grade tuna loin
¼ cup capers, no need to rinse
3 cloves of garlic
1-2 lemons, juiced
Salt and pepper
Extra virgin olive oil
8 ounces parsley, roughly chopped
3 slices white crustless bread, torn into pieces

In a 10-inch fry pan, melt butter on high heat. Add the fennel, season with salt and pepper, and saute, stirring occasionally, until golden brown, or caramelized, 5 minutes on medium heat. Remove from heat. In another frying pan, warm 2-3 tablespoons of olive oil, and then sear the tuna on high heat until golden, about 2 minutes on each side. (Note: You want only the edges to be cooked; the center should be pink, almost still raw). Remove tuna from the heat, place on a cutting board, and let rest for 3 minutes.

Meanwhile, blend all of the other ingredients, except the bread, in a food processor to make a salsa verde. Add the bread pieces, thinning the mixture with more olive oil if necessary. Then thinly slice the tuna for serving.

To plate, spread all salsa verde on the bottom of a large dish platter, fan the seared tuna on it, and top with the caramelized fennel. Sprinkle some parsley and serve.

Prosciutto-Wrapped Asparagus with Brown Butter Sage and Shaved Parmesan
Serves 4

24 pieces of asparagus, bottom ends slightly peeled
8 slices prosciutto
4 tablespoons butter
2 cups whole fresh sage leaves
8 ounces shaved Parmesan
Salt and pepper

Bring a large pot of salted water to a boil. Add the asparagus, cooking for about 2 minutes. Remove and immediately submerge in ice-cold water to stop from cooking. Pat dry.

Wrap four pieces of asparagus with one slice of prosciutto. Continue to do this until all the asparagus are wrapped. Then arrange them on a plate.

In a saute pan, cook the sage and butter until butter is golden brown (not burnt). Drizzle the asparagus with butter/sage sauce and then top with shaved Parmesan. Sprinkle with salt and pepper to taste.