Spiced Tuna with Mediterranean Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh tuna and Parmigiano-Reggiano cheese add flavor and a touch of class. A high-quality olive oil carries that strength throughout the dish. Ingredients:
1 cup dry white wine, divided |
8 sun-dried tomato halves, packed without oil |
1 tablespoon orange juice |
2 teaspoons fennel seeds |
1 teaspoon black peppercorns |
1 tablespoon olive oil, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon grated orange rind |
2 garlic cloves, crushed |
4 (6-ounce) tuna steaks (about 1 inch thick) |
cooking spray |
3 tablespoons chopped pitted greek olives |
1/4 teaspoon coarsely ground black pepper |
2 cups hot cooked angel hair (about 4 ounces uncooked pasta) |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
Directions:
1. Combine 1/2 cup wine and tomato halves in a 1-cup glass measure. Cover with plastic wrap, and vent. Microwave at high 1 1/2 minutes or until mixture boils; let stand, covered, 15 minutes. Strain tomatoes through a sieve into a bowl, reserving liquid; chop tomatoes. Add chopped tomatoes, 1/2 cup wine, and orange juice to the reserved tomato liquid; set aside.
2. Place fennel seeds and peppercorns in a spice or coffee grinder; process until finely ground. Pour into a small bowl; stir in 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and garlic. Spread spice mixture evenly over 1 side of each tuna steak. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat; add steaks, crust sides down, to skillet. Cook for 5 minutes on each side or until fish is medium-rare or desired degree of doneness. Remove from heat; keep warm. Add wine mixture, 1/4 teaspoon salt, olives, and black pepper to skillet; cook until reduced to 1/2 cup (about 3 minutes). Combine pasta, 1 teaspoon oil, and cheese in a bowl; toss well. Serve tuna over pasta; drizzle with wine sauce.
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