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Recipe Summary

Yield:
4 servings (serving size: 1 tuna steak, 1/2 cup couscous, and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; calories from fat 25%; fat 10.2g; saturated fat 2.4g; mono fat 3.4g; poly fat 3.1g; protein 43.6g; carbohydrates 23.1g; fiber 1.5g; cholesterol 65mg; iron 3.1mg; sodium 258mg; calcium 25mg.