Pan-Seared Tuna with Olive-Wine Sauce Recipe

When it comes to quick and flavorful seafood dishes, pan-seared tuna is a classic go-to. Tuna steaks are rich, meaty, and versatile, making them an ideal choice for a hassle-free weeknight dinner or a special celebratory meal. In this recipe, we’ll be enhancing the deliciousness of pan-seared tuna by pairing it with a mouthwatering olive-wine sauce that will elevate the dish to a whole new level of gourmet dining.

For anyone who is new to cooking tuna at home, the process of pan-seari...

cooking spray
1 teaspoon fennel seeds
2 cloves garlic, minced
¾ cup dry white wine
3 tablespoons chopped pitted Greek black olives
3 tablespoons chopped pitted green olives
2 tablespoons fresh lemon juice
1 teaspoon grated orange rind
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
⅛ teaspoon salt
4 (6 ounce) fillets tuna steaks
2 cups hot cooked couscous
Orange rind (optional)

Information

Servings: 4
Yield: 4 servings

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 teaspoon 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 degree of 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 slightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.

How to Make Pan-Seared Tuna with Olive-Wine Sauce - A Step-by-Step Guide

Ingredients

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Nutrition

0 cal.

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