Pan-seared tuna with olive-wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking spray | ||
| 1 | teaspoon | Fennel seeds |
| 2 | Cloves garlic; minced | |
| ¾ | 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 |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Salt |
| 4 | 6 oz. tuna steaks; about 2\" thick | |
| 2 | cups | Couscous; hot, cooked |
| Orange rind; optional | ||
Directions
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, ½ c. couscous and about ¼ c. sauce.)
NOTES : Cooking Light, January/February 1997, pg. 78 Can sub kalamata olives for Greek black olives instead. This was a little spicy but could probably be tempered down.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Melissa <mfirman@...> on Feb 27, 1999, converted by MM_Buster v2.0l.