Pan-Seared Tuna with Olive-Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 (2 inches thick) |
2 cups hot cooked couscous |
orange rind (optional) |
Directions:
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.
2. 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.
3. 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.
4. Note: Substitute kalamata olives for Greek black olives, if desired.
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