Pan-Seared Tuna with Olive-Wine Sauce

By Lv2Cook

Ingredients

• Cooking spray
• 1 teaspoon fennel seeds
• 2 garlic cloves minced
• 3/4 cup dry white wine
• 3 tablespoons chopped pitted Greek black olives
• 3 tablespoons chopped pitted green olives
• 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
• 4 (6-ounce) tuna steaks (about 2 inches thick)
• 2 cups hot cooked couscous
• Orange rind (optional)

Details

Servings 1

Preparation

Step 1

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.

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.

Serving Size: 1 tuna steak, 1/2 cup couscous, and about 1/4 cup sauce