Pan Seared Tuna With Olive Wine Sauce
1 teaspoon fennel seeds
2 cloves garlic minced
3/4 cup dry white wine
3 tablespoons Greek 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
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.
Can sub kalamata olives for Greek black olives instead.
This was a little spicy but could probably be tempered down.