Best 2 Fennel Crusted Ahi Tuna With Lemon Aïoli Over Couscous Recipes

**Fennel-Crusted Ahi Tuna with Lemon Aioli over Couscous: A Culinary Symphony of Mediterranean Flavors**

Prepare to embark on a tantalizing culinary journey with our fennel-crusted ahi tuna, a dish that harmoniously blends the vibrant flavors of the Mediterranean. This exquisite creation features succulent ahi tuna fillets enveloped in a crispy and aromatic fennel crust, pan-seared to perfection. Alongside the tuna, a vibrant lemon aioli adds a burst of citrusy brightness, while a bed of fluffy couscous provides a comforting base. This delectable dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress your dinner guests. But that's not all – this article also includes recipes for a refreshing fennel-orange salad, a zesty lemon aioli, and a fluffy couscous pilaf, allowing you to create a complete and unforgettable Mediterranean-inspired meal.

Here are our top 2 tried and tested recipes!

FENNEL CRUSTED TUNA

Fennel Crusted Tuna image

Provided by Food Network

Time 10m

Number Of Ingredients 7

Ingredients

3 tablespoons fennel seeds, lightly toasted
3 tablespoons coriander seed, lightly toasted
1 tablespoon white pepper, whole
1 tablespoon kosher salt
1/2 pound center cut tuna loin
1 tablespoon olive oil, for brushing
1 tablespoon olive oil, for use in non-stick pan

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 FENNEL

Tuna Steaks With Fennel image

Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced
2 garlic cloves, minced
2 pounds fennel, trimmed, quartered, cored and cut across the grain into thin slices
Salt and freshly ground pepper
1 teaspoon fresh lemon juice
1 1/2 pounds albacore tuna steaks
1 to 2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 1003 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

Sear the tuna quickly over high heat to get a nice crust while keeping the inside rare.
To make the fennel crust, use a food processor to finely chop the fennel and bread crumbs together.
For a more flavorful crust, add some grated Parmesan cheese or lemon zest to the fennel mixture.
The lemon aioli is a great way to add a bright, tangy flavor to the dish.
If you don't have time to make the lemon aioli, you can substitute mayonnaise or sour cream.
Serve the tuna over a bed of couscous or rice for a complete meal.

Conclusion:

This fennel-crusted ahi tuna with lemon aioli over couscous is a delicious and easy-to-prepare dish that is perfect for a special occasion or a weeknight meal. The tuna is seared to perfection and the fennel crust adds a nice crunch and flavor. The lemon aioli is a great way to add a bright, tangy flavor to the dish. Serve over a bed of couscous or rice for a complete meal.