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Pan-Seared Tuna With Olive-Wine Sauce

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“This recipe was featured in an email from the www.sparkrecipes.com website. "An elegant entree of tuna, bathed in an herb-infused white wine sauce, served on a bed of couscous."”
READY IN:
25mins
SERVES:
4
YIELD:
4 dishes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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 the mixture into a bowl. Add wine, olives, lemon juice, 1 teaspoon orange rind and red pepper; stir well and set aside.
  2. 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 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 lightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.

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