Spiced Tuna Steaks with Fennel and Red Peppers

1. 1

   Lightly brush tuna steaks with some additional oil and season with salt.

2. 2

   Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks.

3. 3

   Let tuna steaks stand on a plate 10 minutes.

4. 4

   In a heavy non-stick skillet saute fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden.

5. 5

   Add bell pepper and garlic and saute 1 minute.

6. 6

   Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender.

7. 7

   Remove lid and, if necessary, boil mixture until liquid is nearly evaporated.

8. 8

   Add lemon juice and salt and pepper to taste and keep warm.

9. 9

   While fennel mixture is cooking, brush a heavy skillet, preferably cast-iron, with some additional oil and heat over moderately high heat until hot but not smoking.

10. 10

    Saute tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat.

11. 11

    Transfer tuna steaks to plates and spoon fennel-pepper mixture over and around them.

* Per serving · 4 servings · Values may vary.

No additional tips available.