Spiced Tuna with Mediterranean Wine Sauce

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Fresh tuna and Parmigiano-Reggiano cheese add flavor and a touch of class. A high-quality olive oil carries that strength throughout the dish.

Yield: 4 servings (serving size: 5 ounces tuna, 1/2 cup pasta, and 2 tablespoons wine sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 31%
  • Fat: 15.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.5g
  • Protein: 46.9g
  • Carbohydrate: 26.7g
  • Fiber: 1.7g
  • Cholesterol: 69mg
  • Iron: 4.1mg
  • Sodium: 620mg
  • Calcium: 122mg

Ingredients

  • 1 cup dry white wine, divided
  • 8 sun-dried tomato halves, packed without oil
  • 1 tablespoon orange juice
  • 2 teaspoons fennel seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon grated orange rind
  • 2 garlic cloves, crushed
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • Cooking spray
  • 3 tablespoons chopped pitted Greek olives
  • 1/4 teaspoon coarsely ground black pepper
  • 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

  1. 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.
  2. 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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