HERBSAINT'S BAGNA CAUDA

Ingredients:

2 Louisiana Tuna steaks (Gulf tuna)
1 medium red onion
1 medium fennel bulb
Arugula

Dressing:

1 tsp. chopped rosemary
2 Anchovy filets
2 cloves garlic
1 Tbsp. Sherry vinegar
1 tsp. lemon juice
1/2 cup extra virgin olive oil
1/4 cup melted whole butter
zest of 1 lemon
salt and pepper to taste

Chef: Donald Link, Herbsaint

In a mortar and pestle smash the rosemary, anchovy, and garlic together, then transfer to a mixing bowl with sherry vinegar and lemon juice, whisk in olive oil and butter.
Slice onion and fennel bulb into 1/3 inch slices and brush with dressing. Grill until slightly brown. Brush tuna steaks with dressing and grill to desire. Once the onion and fennel are done, chop them into pieces. Place tuna, onion and fennel on a bed of Arugula and drizzle with additional dressing.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".