| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Greek |
Cooking lig, Fish – tuna, Low fat, Main dishes, Pasta |
4 |
servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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,
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