| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1995 |
1 |
servings |
INGREDIENTS
|
|
Two; (6-ounce) tuna |
|
|
; steaks, each 1 inch |
|
|
; thick |
| 1 1/2 |
tb |
Olive oil plus additional oil for |
|
|
; brushing |
| 1 |
tb |
Fennel seeds |
| 1 1/2 |
ts |
Black peppercorns |
| 1 |
md |
Fennel bulb; (sometimes called |
|
|
; anise, about 1 |
|
|
; pound),trimmed and |
|
|
; cut into 1/4-inch |
|
|
; crosswise slices |
| 1 |
md |
Red bell pepper; quartered and cut |
|
|
; into 1/4-inch |
|
|
; slices |
| 2 |
lg |
Garlic cloves; sliced thin |
| 1/2 |
c |
Water |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Lightly brush tuna steaks with some additional oil and season with salt.
Crush fennel seeds and peppercorns coarse in a mortar with a pestle and
press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10
minutes.
In a heavy non-stick skillet saute fennel bulb in 1 1/2 tablespoons oil
over moderately high heat, stirring, until golden. Add bell pepper and
garlic and saute 1 minute. Add water and simmer vegetables, covered, 10
minutes, or until fennel is tender. Remove lid and, if necessary, boil
mixture until liquid is nearly evaporated. Add lemon juice and salt and
pepper to taste and keep warm.
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. Saute tuna steaks 2 minutes on each side, or
until barely pink in center, for medium meat. Transfer tuna steaks to
plates and spoon fennel-pepper mixture over and around them.
Serves 2.
Gourmet June 1995
Converted by MC_Buster.
Per serving: 160 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g
Protein; 37g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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