FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Categories Garlic Sauté Mayonnaise Lemon Tuna Carrot Summer Grill/Barbecue Chive Couscous Dill Sugar Snap Pea Bon Appétit
Yield 6 servings
Number Of Ingredients 17
Steps:
- Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
- Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
- Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.
LEMON PEPPER AHI TUNA
I used a similar technique and ingredients from a recipe for chicken piccata. Dinner was ready in no time AND we enjoyed it!
Provided by browniepie
Categories Tuna
Time 15m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle salt and black pepper on both sides of the tuna steaks.
- Squeeze fresh lemon juice over the steaks.
- Heat 1 tbs of oil in a pan.
- Add 1 tbs of butter.
- Turn the heat down low to medium-low.
- Place the tuna in the pan.
- Add capers, and squeeze more lemon juice into the pan.
- Add slices of lemon to the pan and 2nd tbs of butter.
- Shake the contents of the pan a bit and let cook for about 4 minutes.
- Turn the steaks over and cook for another 5 minutes.
- Serve the tuna with the slices of lemon and capers from the pan.
- NOTE: As some reviewers have suggested, you may not need to cook as long as the specified time. It's your personal preference how well done you like the steaks. Thanks for all the wonderful reviews!
FENNEL CRUSTED TUNA
Provided by Food Network
Time 10m
Number Of Ingredients 7
Steps:
- Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1 1/2 to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.
TUNA STEAKS WITH LEMON YOGURT DRIZZLE OVER COUSCOUS
Traditionally, tuna steaks are not cooked rare or medium in the Mediterranean, however, it is my preferred way of eating them, so this recipe leans toward that technique. You can certainly cook it until its well done, but the taste and texture will be very different. Don't let all the steps deter you, its really a very simple recipe to put together. This recipe is an entry for the Ready Set Cook contest #7.
Provided by IHeartDogs
Categories Tuna
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Make Sauce: In small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine.
- If the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery.
- For the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes.
- Meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes.
- Stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well.
- Add more salt as needed and keep covered and set aside.
- Heat the same saute pan over moderate heat
- Brush tuna steaks lightly with olive oil and season both sides with salt and pepper.
- Sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done).
- Divide couscous between two plates.
- If you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice).
- In a small saucepan GENTLY heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous.
- Sprinkle half the pistachios and capers, if using, over plates and serve immediately.
Nutrition Facts : Calories 592, Fat 23.5, SaturatedFat 4.7, Cholesterol 68.6, Sodium 675.2, Carbohydrate 43.9, Fiber 4.6, Sugar 4.3, Protein 49.8
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