4 servings (serving size: 1 tuna steak, 1/2 cup couscous, and about 1/4 cup sauce)
1 teaspoon fennel seeds
2 garlic cloves, minced
3/4 cup dry white wine
3 tablespoons chopped pitted Greek black olives
3 tablespoons chopped pitted green olives
2 tablespoons fresh lemon juice
1 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/8 teaspoon salt
4 (6-ounce) tuna steaks (2 inches thick)
2 cups hot cooked couscous
Orange rind (optional)
How to Make It
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; sauté 3 minutes or until seeds are lightly toasted. Spoon mixture into a bowl. Add wine, olives, lemon juice, 1 teaspoon orange rind, and red pepper; stir well, and set aside.
Sprinkle black pepper and salt over tuna. Recoat skillet with cooking spray; place over medium-high heat until very hot. Add tuna; sauté 5 minutes on each side or until medium-rare or to desired degree of doneness. Remove tuna from skillet. Spoon couscous into each of 4 large shallow bowls; arrange tuna to the side. Set aside; keep warm.
Add wine mixture to skillet; cook 2 minutes or until sauce is slightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.
Note: Substitute kalamata olives for Greek black olives, if desired.
This recipe certainly has potential, but as it stands it is too, too tart. if we try it again, I am thinking of possibly doing red wine instead of white and omitting the lemon juice and green olives. The flavors that should shine in this dish; fennel, garlic, orange zest, just get overpowered by everything else. The cooking time on the tuna is also off (I did mine for a full five minutes and even that was well done).
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