Fennel-Crusted Ahi Tuna With Lemon Aïoli Over Couscous Recipe

Name: Fennel-Crusted Ahi Tuna With Lemon Aïoli Over Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons fennel seeds; 1 teaspoon coriander seeds; 1 teaspoon whole black peppercorns; 1 1/2 teaspoons kosher salt, divided; 1/3 cup mayonnaise; 2 tablespoons fresh lemon juice; 3 tablespoons chopped fresh chives; 4 garlic cloves, minced, divided; 1/2 cup extra-virgin olive oil, divided; 1 carrot, peeled, coarsely chopped; 1/4 cup chopped red onion; 2 teaspoons chopped fresh thyme; 2 1/4 cups water; 1/2 pound sugar snap peas; 2 cups couscous; 2 tablespoons chopped fresh dill; 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Servings: persons

2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt, divided
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
4 garlic cloves, minced, divided
1/2 cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
1/4 cup chopped red onion
2 teaspoons chopped fresh thyme
2 1/4 cups water
1/2 pound sugar snap peas
2 cups couscous
2 tablespoons chopped fresh dill
2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

1
Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
2
Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
3
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and saute until crisp-tender, about 3 minutes. Add thyme and remaining garlic and saute 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
4
Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

1559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons fennel seeds, 1 teaspoon coriander seeds, 1 teaspoon whole black peppercorns, 1 1/2 teaspoons kosher salt, divided, and more.

Yes, Fennel-Crusted Ahi Tuna With Lemon Aïoli Over Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel-Crusted Ahi Tuna With Lemon Aïoli Over Couscous

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