Recipe Categories
Seafood
Wine Fish

Cullen's Pan Seared Tuna With Olive Wine Sauce

 

    cooking spray
1 tsp fennel seeds
2 x cloves garlic minced
3/4 cup dry white wine
3 tbl Greek olives chopped, pitted
3 tbl green olives chopped, pitted
2 tbl fresh lemon juice
1 tsp grated orange rind
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/8 tsp salt
24 oz tuna steaks (6) about 2" thick
2 cup couscous hot, cooked
    orange rind optional

 Method :
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, 1/2 c. couscous and about 1/4 c. sauce.)