Pan-Seared Tuna With Olive-Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An elegant entree of tuna, bathed in an herb-infused white wine sauce, served on a bed of couscous. Ingredients:
1 teaspoon fennel seed |
2 garlic cloves, minced |
3/4 cup dry white wine |
6 tablespoons pitted black olives, chopped |
3 tablespoons green olives, chopped |
2 tablespoons fresh lemon juice |
1 teaspoon orange rind, grated |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
2 (6 ounce) tuna steaks (about two inches thick) |
2 cups couscous, hot, cooked |
orange rind (optional) |
Directions:
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 the 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; saute 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 lightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.
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