Pan Seared Tuna With Olive Wine Sauce
By: Anonymous
Published: Thursday, February 18, 2010 - 1:52am

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

1 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. 2 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. 3 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. 4 Yield; 4 servings (serving size: 1 tuna steak, 1/2 c. couscous and about 1/4 c. sauce.) 5 Can sub kalamata olives for Greek black olives instead. 6 This was a little spicy but could probably be tempered down.