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.

Let's cook with our recipes!

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS

Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous image

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

Ingredients

2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt, divided
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
4 garlic cloves, minced, divided
1/2 cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
1/4 cup chopped red onion
2 teaspoons chopped fresh thyme
2 1/4 cups water
1/2 pound sugar snap peas
2 cups couscous
2 tablespoons chopped fresh dill
2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

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.

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.