1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
How to Make It
Combine 1/2 cup wine and tomato halves in a 1-cup glass measure. Cover with plastic wrap, and vent. Microwave at high 1 1/2 minutes or until mixture boils; let stand, covered, 15 minutes. Strain tomatoes through a sieve into a bowl, reserving liquid; chop tomatoes. Add chopped tomatoes, 1/2 cup wine, and orange juice to the reserved tomato liquid; set aside.
Place fennel seeds and peppercorns in a spice or coffee grinder; process until finely ground. Pour into a small bowl; stir in 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and garlic. Spread spice mixture evenly over 1 side of each tuna steak. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat; add steaks, crust sides down, to skillet. Cook for 5 minutes on each side or until fish is medium-rare or desired degree of doneness. Remove from heat; keep warm. Add wine mixture, 1/4 teaspoon salt, olives, and black pepper to skillet; cook until reduced to 1/2 cup (about 3 minutes). Combine pasta, 1 teaspoon oil, and cheese in a bowl; toss well. Serve tuna over pasta; drizzle with wine sauce.
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this recipe was terrible! the spice rub was overwhelming and much too spicy. The sauce did not go well with it either. I ended up mixing up the tomatoes, some mayonnaise, and sour cream into a sauce and spreading it over the fish to cover up the spices just so I could avoid throwing the tuna away.
what an awful way to ruin a good tuna steak! the flavors were all off, the "crust" and the sauce did not go together at all, and the spice rub completely overwhelmed the taste of the tuna. there are plenty of good recipes for tuna steaks that have flavors which complement instead of completely block the tuna, so I will definitely never make this again.
This dish was fabulous! I served it to my very picky boyfriend and we both loved it! The pasta picked up the flavors of the fish, tomatos, and olives beautifully. Next time I make it I may add more olives.
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