Pan Seared Tuna With Olive Wine Sauce

Photo: flickr user Geoff604

Ingredients

cooking spray

1 teaspoon fennel seeds

2 cloves garlic minced

3/4 cup dry white wine

3 tablespoons Greek olives chopped, pitted

3 tablespoons green olives chopped, pitted

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

24 ounces tuna steaks (6) about 2" thick

2 cups couscous hot, cooked

orange rind optional

Preparation

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; saute 3 minutes or until seeds are lightly toasted. Spoon mixture into a bowl. Add wine, olives, lemon juice, 1 tsp. 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; saute 5 minutes on each side or until medium rare or to desired 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 lightly reduced. Pour sauce evenly oven steaks. Garnish with orange rind if desired.

Yield; 4 servings (serving size: 1 tuna steak, 1/2 c. couscous and about 1/4 c. sauce.)

Can sub kalamata olives for Greek black olives instead.

This was a little spicy but could probably be tempered down.