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Hi! I am Amy Riolo and we have just made Sicilian Citrus Glazed Tuna Steaks with braised fennel in orange sauce. And in this segment, I am going to show you how to garnish and plate the dish. So here we have our braised fennel and you can see how nicely those have cooked down. They have become tender and you can actually cut them with your spoon. So they still have a little bit of integrity to them. That is about how cooked you want them to be. They could be give or take a little bit more raw or a little bit more done, but this is what we are looking for. The sauce is just a little bit of liquid at the bottom of the pan that toasted over and makes it nice and tender. So what we are going to do is take our freshly grated Parmigiano-Reggiano cheese and put it right down over the fennel. And because the fennel is so nice and hot, it is just going to absorb in and make it taste great. Now the Parmigiano-Reggiano, because it's an ancient cheese, this is a cow's milk cheese and has a little bit of salt in it. So we didn't salt this dish too much, but you can taste it and adjust the salt and freshly ground pepper, if you need to. Then we are going to go over to our Sicilian Citrus Glazed Tuna Steaks and you can see these are cooked all the way through. They have some of the nice pan drippings here from the sauce. I am just going to turn those over to coat them. Our onions have cooked down really nicely. And we’re just going to add our fresh mint here right into the sauce at the very end and just kind of tilt the pan and make sure that the mint incorporates to everything. We don't really need to cook that. And then we can add some anchovies for garnish. So to plate that, what I would do is actually take one tuna steak per person and put it right down on to our plate, right in the center like this. Then I would take our fennels and spoon it right around it. Now we talked a little bit before about the iron content and the protein in our tuna. Remember, we cooked it with all of these ingredients that are rich in Vitamin C. So this dish will actually help our body to absorb more of the iron from the tuna because we cooked it with our fennel and our orange juice and parsley, which are all rich in Vitamin C. So it tastes great, it looks great and it is a very traditional recipe to serve. Now I am just going to get a little bit of that sauce from the bottom of our fennel and you could do the same thing from the tuna, either one that you want, and just spoon it right around. Then take some of our onions and mint and capers, and bring that right down over the center of the fish. Then we will just take one of our anchovy fillets and just kind of roll it in our hands into a little bit of a round and serve that right in the middle with a little piece of fresh lemon. So there we have our Sicilian Citrus Glazed Tuna Steak with our braised fennel in orange sauce. I hope that you enjoy them.