Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous Recipe

Name: Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole fennel seeds, toasted; 4 (6-ounce) tuna steaks; Olive oil; Salt and pepper; 2 tablespoons olive oil; 1 Spanish onion, finely chopped; 2 cloves garlic, finely chopped; 3 red peppers, roasted, peeled, seeded and coarsely chopped; 1/4 cup sherry vinegar; 1 cup water; Pinch saffron; Salt and freshly ground pepper; 6 tablespoons olive oil; 1 pound Israeli couscous; Water; Salt and freshly ground pepper; 12 spears asparagus, blanched and cut into 1-inch pieces on the bias; 2 red peppers, julienned; 2 yellow peppers, julienned; 1 zucchini, julienned; 3 tablespoons soy sauce; 1 tablespoon harissa

Servings: persons

1/2 cup whole fennel seeds, toasted
4 (6-ounce) tuna steaks
Olive oil
Salt and pepper
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled, seeded and coarsely chopped
1/4 cup sherry vinegar
1 cup water
Pinch saffron
Salt and freshly ground pepper
6 tablespoons olive oil
1 pound Israeli couscous
Water
Salt and freshly ground pepper
12 spears asparagus, blanched and cut into 1-inch pieces on the bias
2 red peppers, julienned
2 yellow peppers, julienned
1 zucchini, julienned
3 tablespoons soy sauce
1 tablespoon harissa

1
Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate.
2
Brush tuna with olive oil and season with salt and pepper to taste.
3
Preheat saute pan or grill pan over high heat until smoking.
4
Dredge one side of the tuna in the fennel seeds.
5
Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
6
Heat oil in a medium saute pan over medium heat.
7
Add the onions and garlic and cook until soft.
8
Add the red peppers, vinegar, water and saffron and bring to a simmer.
9
Cook for 15 to 20 minutes.
10
Place in a blender and blend until smooth, season with salt and pepper to taste.
11
Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat.
12
Add the couscous and cook until lightly golden brown.
13
Cover with water and 2 tablespoons of salt.
14
Cook until al dente, drain and place into a large bowl.
15
Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through.
16
Add the vegetables and oil to the couscous.
17
Whisk together the soy sauce and harissa and pour over the couscous and mix to combine.
18
Season with salt and pepper to taste.

676

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 22 ingredients. The key ingredients include: 1/2 cup whole fennel seeds, toasted, 4 (6-ounce) tuna steaks, Olive oil, Salt and pepper, and more.

Yes, Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable 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.

Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous

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