TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS
Steps:
- Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
- Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
- Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.
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Raja Bilal g
[email protected]This dish was amazing! The fennel crust on the tuna was crispy and flavorful, and the saffron-red pepper sauce was creamy and rich. The spring vegetable couscous was a great accompaniment, and it helped to lighten up the dish.
NAYAN AHMED YT
[email protected]I loved this recipe! The fennel crust on the tuna was so unique and flavorful. The saffron-red pepper sauce was also very tasty, and it paired perfectly with the tuna. The spring vegetable couscous was a great way to round out the meal.
Jhon desalegn
[email protected]This recipe was easy to make and turned out great! The fennel crust on the tuna was crispy and flavorful, and the saffron-red pepper sauce was creamy and rich. The spring vegetable couscous was a great accompaniment, and it helped to round out the me
Sandy Ayala
[email protected]This dish was delicious! The fennel crust on the tuna was crispy and flavorful, and the saffron-red pepper sauce was creamy and rich. The spring vegetable couscous was a great accompaniment, and it helped to balance out the richness of the tuna and s
Mohammad Meheraz
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the fennel crust on the tuna and the saffron-red pepper sauce. The spring vegetable couscous was also a great addition. I will definitely be making this again.
Proffesor Galela
[email protected]This recipe was easy to follow and turned out great! The fennel crust on the tuna was crispy and flavorful, and the saffron-red pepper sauce was creamy and rich. The spring vegetable couscous was a great accompaniment, and it helped to round out the
Precious ginika
[email protected]I was really impressed with this recipe. The fennel crust on the tuna was a nice touch, and the saffron-red pepper sauce was very flavorful. The spring vegetable couscous was also a great addition. Overall, this was a delicious and well-balanced dish
Patrick Mobley
[email protected]This dish was amazing! The fennel crust on the tuna was crispy and flavorful, and the saffron-red pepper sauce was creamy and rich. The spring vegetable couscous was a great accompaniment, and it helped to lighten up the dish. I will definitely be ma
Ga Nace
[email protected]I love this recipe! The fennel crust on the tuna is so unique and flavorful. The saffron-red pepper sauce is also very tasty, and it pairs perfectly with the tuna. The spring vegetable couscous is a great way to round out the meal.
Harris Sultani
[email protected]This recipe was a hit with my family! The fennel crust on the tuna was crispy and flavorful, and the saffron-red pepper sauce was creamy and delicious. The spring vegetable couscous was a great accompaniment, and it helped to balance out the richness