Pan-Seared Tuna with Olive-Wine Sauce

Servings

4

Ingredients

• cooking spray
• 1 teaspoon fennel seeds
• 2 cloves finely chopped garlic
• 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) fillets tuna steaks
• 2 cups hot cooked couscous
• Orange rind (optional)

Instructions

1. Place a large non-stick 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.
2. 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.
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.