Best 7 Toasted Fennel Crusted Tuna With Saffron Red Pepper Sauce And Spring Vegetable Couscous Recipes

TUNA STEAKS WITH FENNEL

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
• Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
• Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS

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.

CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA

Steps:

• To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
• To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.
• Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
• In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:

SPICED TUNA STEAKS WITH FENNEL AND RED PEPPERS

Steps:

• 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 sauté fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden. Add bell pepper and garlic and sauté 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. Sauté 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.

TUNA STEAKS WITH ROASTED RED PEPPER SAUCE

Steps:

• Add 2 tablespoons olive oil to a hot skillet.
• Sear tuna steaks on both sides.
• Melt 1/4 cup butter and stir in 1 tablespoon of flour.
• Add 3/4 cup of white wine and then add the flour and butter mixture.
• Add roasted red pepers and seasonings.
• Stir sauce until mixed well.
• Cook over medium heat for about 15 minutes or until desired doneness is reached.

SEARED TUNA, ROASTED TOMATOES & FENNEL WITH A OLIVE SAUCE

Steps:

• Sauce -- Start to prepare the sauce. In a large NOT non stick pan which you will be cooking the tuna in add the fennel seeds over medium and just toast a few minutes to get lightly toasted. No oil, just a dry pan and will only take a minute. Remove when toasted and just set to the side.
• Now if you don't have fennel seeds, don't panic. The dish will taste just fine. I just like that additional layer of flavor but don't worry and don't make a extra trip to the store just for them. They do however make a great additional to your spice cabinet.
• Tuna -- Remove tuna from the fridge to take some of the chill off. I like to cook mine more and room temperature. Prepare all your vegetables. For the fennel, remove the green parts and slice like a onion.
• Vegetables -- Roast your tomatoes and fennel in a 400 degree oven. On a cookie sheet covered with foil or parchment paper, lightly drizzle your tomatoes and fennel with olive oil, salt and pepper and roast 10 minutes, just until slightly brown and the tomatoes start to soften. Don't over cook you still want them fresh tasting.
• Tuna round II -- As the tomatoes and fennel cook, start your tuna. Season well with salt and pepper and in that same pan you toasted the fennel seeds heat on medium high heat and add 1 tablespoon of olive oil. Sear the tuna until it gets a nice crust on one side without moving. Should take 3-5 minutes depending on the thickness. Thinner cuts will take much less and you do not want to over cook it. Flip over and the second size will take even less time. You want it rare - medium rare, so I usually remove when rare. Set to the side and cover with foil as you make the sauce.
• Olive sauce -- in the pan that you cooked the tuna in, add the garlic and shallot and cook just a minute also on medium to medium high heat. You can add a little extra olive oil if necessary, but you shouldn't need any. Then add the white wine and red pepper flakes. Let cook another minute to reduce slightly. Then add the olives, lemon juice, zest, any additional salt and pepper if needed, but olives are salty so be careful. The last thing, stir in the fennel seeds and then just let simmer on medium for another minute just to slightly reduce. Remember, this is a thin sauce, not a gravy.
• Plate it up! If using a salad like I mentioned in the description, I would plate the salad, then top with the tuna. Top with a slice or two of the tomatoes and a few fennel slices. Then drizzle the olive sauce over the whole thing. ENJOY!

SEARED TUNA WITH FENNEL-AND-LEMON SLAW

Steps:

• To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
• When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
• Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.