Pan-Seared Tuna with Olive-Wine Sauce Recipe

Free Recipe Pan-Seared Tuna with Olive-Wine Sauce

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Pan-Seared Tuna with Olive-Wine Sauce Recipe

Cooking spray
1 ts Fennel seeds
2 Cloves garlic; minced
3/4 c Dry white wine
3 tb Greek olives; chopped,
-pitted
3 tb Green olives; chopped,
-pitted
2 tb Fresh lemon juice
1 ts Grated orange rind
1/4 ts Crushed red pepper
1/4 ts Black pepper
1/8 ts Salt
4 6 oz. tuna steaks; about 2
-thick
2 c Couscous; hot, cooked
Orange rind; optional

Pan-Seared Tuna with Olive-Wine Sauce Preparation

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.) NOTES : Cooking Light, January/February 1997, pg. 78 Can sub kalamata olives for Greek black olives instead. This was a little spicy but could probably be tempered down. Recipe by: Cooking Light Posted to EAT-LF Digest by Melissa <mfirman@cynet.net> on Feb 27, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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