Citrus and Olive Braised Tuna over Couscous

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

1. 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.
2. 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.
3. Season the tuna steaks evenly with black pepper and salt.
4. 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.
5. 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.
6. Reduce the wine mixture by adding it to the hot skillet and cooking for 2 minutes until slightly thickened.
7. Finish by pouring the warm olive sauce evenly over the tuna steaks.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.