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Pan-Seared Tuna with Olive-Wine Sauce

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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,
converted by MM_Buster v2.0l.

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