Preparation
Use a sharp knife to cut a pocket in the side of the meat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_1_M.jpg)
Prepare 4 small skewers to seal the opening after the filling is added.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_2_M.jpg)
Wash the fennel, remove the leafy tops and quarter lengthways.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_3_M.jpg)
Peel and very finely dice the carrot, celery, onion and garlic. Cut the tuna into 2cm cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_4_M.jpg)
Heat 1 tbsp oil in a pan. Add the vegetables and fry for 3 minutes over a medium heat until softened. Add the tuna and seal on all sides. Add 4 tbsp cream and simmer for 2-3 minutes. Season with salt and pepper. Leave to cool, then chop to a paste in a blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_5_M.jpg)
Spoon the tuna mixture into the pocket and close with the skewers. Heat 2 tbsp oil in a pan and fry the meat for 3-5 minutes until browned on both sides. Place on a plate and keep warm in a low oven. Pour in the wine and the rest of the cream, bring to the boil and reduce to a creamy sauce. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_6_M.jpg)
Heat the remaining oil in a pan and fry the fennel for 8 minutes, turning regularly until tender but still slightly crisp. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_7_M.jpg)
Serve the meat with the fennel and drizzle with the sauce. Garnish with fennel leaves and serve with baguette.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000322/000322_step_8_M.jpg)