A Mediterranean Coastal Escape
This dish brings the bright, salty air of the Mediterranean coast right into your kitchen. Thick tuna steaks are seared to perfection and paired with a sophisticated sauce of white wine, briny olives, and a dual-citrus notes from lemon and orange. The addition of toasted fennel seeds provides a subtle anise undertone that elevates the fresh fish without overpowering it.
Serving the tuna alongside fluffy couscous allows every drop of the reduced wine sauce to be captured. The contrast between the savory olives and the slight heat of the crushed red pepper creates a vibrant flavor profile that feels light yet deeply satisfying. It is an elegant meal that comes together quickly, perfect for a quiet evening by the hearth.
Yield: 4 servings | Prep time: 10 minutes | Cook time: 15 minutes | Temperature: Medium-High
- Vegetable cooking spray
- 1 teaspoon fennel seeds
- 2 garlic cloves, minced
- 3/4 cup dry white wine
- 3 tablespoons pitted, chopped black olives
- 3 tablespoons pitted, chopped green olives
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated orange rind
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 (6-ounce) tuna steaks (about 2 inches thick)
- 2 cups hot cooked couscous
Instructions
- Toast the fennel seeds and garlic in a large nonstick skillet coated with cooking spray over medium heat for 3 minutes until the seeds are lightly toasted.
- Combine the toasted fennel mixture in a bowl with the white wine, olives, lemon juice, orange rind, and crushed red pepper; stir well and set aside.
- Season the tuna steaks evenly with black pepper and salt.
- Sear the tuna in the same skillet over medium-high heat for 5 minutes on each side, or until it reaches your desired degree of doneness.
- Plate the dish by spooning 1/2 cup of hot couscous into four shallow bowls and placing a tuna steak to the side; keep warm.
- Reduce the wine mixture by adding it to the hot skillet and cooking for 2 minutes until slightly thickened.
- Finish by pouring the warm olive sauce evenly over the tuna steaks.
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Citrus and Olive Braised Tuna over Couscous
This elegant and easy-to-prepare meal features thick tuna steaks seared to perfection and topped with a bright, briny sauce of white wine, assorted olives, toasted fennel seeds, and citrus. Served over fluffy couscous, it's a light yet deeply satisfying dinner that brings coastal Mediterranean flavors to your kitchen.
Ingredients
Instructions
-
Toast the fennel seeds and garlic in a large nonstick skillet coated with cooking spray over medium heat for 3 minutes until the seeds are lightly toasted.
-
Combine the toasted fennel mixture in a bowl with the white wine, olives, lemon juice, orange rind, and crushed red pepper; stir well and set aside.
-
Season the tuna steaks evenly with black pepper and salt.
-
Sear the tuna in the same skillet over medium-high heat for 5 minutes on each side, or until it reaches your desired degree of doneness.
-
Plate the dish by spooning 1/2 cup of hot couscous into four shallow bowls and placing a tuna steak to the side; keep warm.
-
Reduce the wine mixture by adding it to the hot skillet and cooking for 2 minutes until slightly thickened.
-
Finish by pouring the warm olive sauce evenly over the tuna steaks.
