Best 14 Toasted Fennel Crusted Tuna With Saffron Red Pepper Sauce And Spring Vegetable Couscous Recipes

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Indulge in a culinary journey with our tantalizing toasted fennel-crusted tuna, a masterpiece that harmonizes aromatic flavors and vibrant textures. Pan-seared to perfection, the tuna boasts a crispy fennel crust, exuding an earthy fragrance that complements the delicate fish. Accompanying this delectable main course is a vibrant saffron-red pepper sauce, its rich hue and bold flavors adding a touch of elegance and piquancy. As a delightful accompaniment, spring vegetable couscous provides a refreshing contrast with its medley of tender vegetables and fluffy couscous grains, all seasoned with a zesty lemon-herb dressing. This article offers a comprehensive guide to crafting this exquisite dish, including detailed recipes for the fennel-crusted tuna, saffron-red pepper sauce, and spring vegetable couscous. Embark on this culinary adventure and treat your taste buds to an unforgettable symphony of flavors.

Here are our top 14 tried and tested recipes!

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

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

SAFFRON-PEPPER SAUCE



Saffron-Pepper Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.

GRILLED TUNA WITH RED PEPPERS



Grilled Tuna With Red Peppers image

Provided by Molly O'Neill

Categories     dinner, easy, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 8

6 tablespoons fresh lemon juice
4 tablespoons, plus 1 teaspoon, olive oil
1 teaspoon chopped rosemary
2 cloves garlic, peeled and minced
Freshly ground pepper to taste
4 6-ounce tuna steaks
4 red bell peppers, cored, halved, seeded and deribbed
Salt to taste

Steps:

  • Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
  • Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams

CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA



Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups watermelon, peeled, seeded, and diced
1 tablespoon sliced onion
1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
1/2 cup diced sweet yellow pepper
1 teaspoon chopped garlic
3 tablespoons chopped cilantro
Juice of 2 limes
1 teaspoon grated lime zest
Salt and freshly ground pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
24 ounces tuna (4 pieces, 1-1/2 inches thick)
2 teaspoons olive oil

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:

Nutrition Facts : Calories 38, Fat 1 grams, Cholesterol 1 milligrams

SAFFRON ROASTED VEGETABLE COUSCOUS



Saffron Roasted Vegetable Couscous image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 red peppers, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 zucchini, cut into 1-inch dice
1/4 pound haricots verts, cut on the bias into 1-inch pieces
3 tablespoons olive oil
Salt and freshly ground pepper
3 cups vegetable stock
Pinch saffron
1 teaspoon salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

Steps:

  • SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;

SPICED TUNA STEAKS WITH FENNEL AND RED PEPPERS



Spiced Tuna Steaks with Fennel and Red Peppers image

Categories     Sauté     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Tuna     Fennel     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 9

two 6-ounce tuna steaks, each 1 inch thick
1 1/2 tablespoons olive oil plus additional oil for brushing
1 tablespoon fennel seeds
1 1/2 teaspoons black peppercorns
1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and cut into 1/4-inch crosswise slices
1 medium red bell pepper, quartered and cut into 1/4-inch slices
2 large garlic cloves, sliced thin
1/2 cup water
1 tablespoon fresh lemon juice

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.

TOASTED FENNEL CRUSTED TUNA WITH RIOJA RED WINE SAUCE, CARAMELIZED BABY ONIONS AND BRAISED FENNEL



Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

1 cup port
2 cups Rioja red wine
1/4 cup sugar
1 tablespoon honey
3/4 cup olive oil
Lemon juice
Salt and freshly ground pepper, to taste
1/2 cup water
4 tablespoons unsalted butter
3 tablespoons granulated sugar
10 red pearl onions, scored, blanched and peeled
10 white pearl onions, scored, blanched and peeled
Salt and freshly ground pepper, to taste
Lemon juice
1/4 cup whole fennel seeds
Salt and freshly ground pepper
4 tuna fillets, 5 to 6 ounces each
2 tablespoons olive oil
Chopped fresh parsley
1 head fennel, quartered
Olive oil, to cook
1/2 cup white wine
1 cup vegetable stock
Salt and freshly ground pepper, to taste

Steps:

  • For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste.
  • For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
  • For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
  • For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.

FENNEL CRUSTED TUNA



Fennel Crusted Tuna image

Provided by Food Network

Time 10m

Number Of Ingredients 7

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.

PEPPER SEARED TUNA STEAKS



Pepper Seared Tuna Steaks image

This spicy pepper coating and asian-style sauce prove that you can't go wrong with the simplest of ingredients. Add a touch of chili-garlic paste to the sauce for a hint of fire. This recipe is altered from original Bon Appetit.

Provided by skat5762

Categories     Tuna

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tuna steaks
2 tablespoons coarsely cracked black pepper
2 tablespoons sesame seeds
4 teaspoons sesame oil
4 garlic cloves, minced
4 tablespoons soy sauce
1/2 cup dry sherry
1 dash red wine, as needed
2 tablespoons chopped green onions

Steps:

  • Combine black pepper and sesame seeds in bowl.
  • Press tuna steaks into mixture, until coated.
  • Heat sesame oil over medium-high heat.
  • Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
  • Transfer steaks to tented aluminum foil to keep warm.
  • Add a touch more oil to pan, then add soy sauce and sherry.
  • Add garlic and most of green onion (reserving some of the tops).
  • If too much has boiled off, add a bit of red wine if necessary.
  • Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
  • Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
  • Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
  • In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.

SEARED TUNA, ROASTED TOMATOES & FENNEL WITH A OLIVE SAUCE



Seared Tuna, Roasted Tomatoes & Fennel With a Olive Sauce image

Greek inspired but fresh flavors. Some fresh tuna, easy roasted fennel and tomatoes topped with a quick olive sauce. I love to serve with with some fresh arugula, mesculin or just pick up a bag of your favorite greens just tossed with olive oil, lemon juice, salt and pepper and some grilled pita bread simply brushed with garlic and olive oil. Very simple and quick. Simple fresh flavors. Sauteed chick peas, grilled fingerling potatoes or a 5 minute couscous would also make great simple side dishes.

Provided by SarasotaCook

Categories     Tuna

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

4 tuna steaks (fresh if possible but frozen will work, thick cut preferred)
2 heirloom tomatoes, sliced (or you can use just a good red tomato if that is all you can find)
1 fennel bulb, sliced
2 tablespoons kosher salt (1 for the tuna, 1 for the tomatoes and fennel)
1 1/2 tablespoons ground black pepper (1 for the tuna, 1/2 for the tomatoes and fennel)
2 tablespoons olive oil (1 for the tuna, 1 for the vegetables)
3 tablespoons kalamata olives, chopped
3 tablespoons green olives, chopped
1 shallot (small and fine chopped)
3/4 cup white wine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon fennel seed, toasted (optional)
2 teaspoons garlic, minced
1/4 teaspoon red pepper flakes, to taste

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!

TUNA AU POIVRE WITH RED WINE SAUCE



Tuna au Poivre With Red Wine Sauce image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

  • Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
  • Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
  • Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED RED PEPPER FILLED WITH TUNA



Roasted Red Pepper Filled With Tuna image

This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.

Provided by Martha Rose Shulman

Categories     easy, for one, quick, roasts

Time 15m

Yield 1 generous serving

Number Of Ingredients 11

1 medium size or large red bell pepper
1 garlic clove
Pinch of salt
1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
1 teaspoon capers, rinsed
1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
1 tablespoon plain low-fat yogurt (more to taste)
Freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
  • While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
  • When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams

PEPPERCORN-CRUSTED TUNA



Peppercorn-Crusted Tuna image

The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.

Provided by evelynathens

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
4 (8 ounce) tuna steaks (250 g)
2 tablespoons cracked peppercorns
1 tablespoon kosher salt
1/2 cup red wine
1 tablespoon balsamic vinegar
1 cup veal stock or 1 cup chicken stock
2 tablespoons whipping cream
salt & freshly ground black pepper

Steps:

  • Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
  • Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
  • Add tuna peppercorn-side up.
  • Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
  • Remove tuna from pan and transfer onto serving plates.
  • The fish should be rare. If you like it more cooked, fry another 2 minutes.
  • Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
  • Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
  • Add cream and boil just until sauce begins to thicken.
  • Season with salt and pepper.
  • Spoon sauce around tuna.

Nutrition Facts : Calories 594.5, Fat 25.6, SaturatedFat 6.5, Cholesterol 96.5, Sodium 1858.8, Carbohydrate 33.4, Fiber 13.2, Sugar 0.5, Protein 58.6

TUNA STEAKS WITH ROASTED RED PEPPER SAUCE



Tuna Steaks With Roasted Red Pepper Sauce image

I just love this, serve with a tossed salad, roasted potatoes and crusty bread. Or just serve as is with just the bread.

Provided by Dancer

Categories     Tuna

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 tuna steaks
2 tablespoons olive oil
1/4 cup roasted red pepper
1/2 teaspoon dill weed
1/2 teaspoon tarragon
3/4 cup white wine
1/4 cup melted butter
1 tablespoon flour
salt and pepper

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.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
  • Toast the Fennel Seeds: Toasting the fennel seeds in a dry skillet over medium heat for a few minutes will bring out their flavor and aroma. Keep a close eye on them to prevent burning.
  • Season the Tuna: Generously season the tuna steaks with salt and pepper before coating them in the fennel-breadcrumb mixture. This will help ensure that the fish is flavorful throughout.
  • Sear the Tuna: Sear the tuna steaks in a hot skillet with olive oil for a few minutes per side, or until they are cooked to your desired doneness. Be careful not to overcook the tuna, or it will become dry.
  • Make the Saffron-Red Pepper Sauce: While the tuna is cooking, make the saffron-red pepper sauce by simmering red peppers, shallots, and garlic in a saucepan with white wine, fish stock, and saffron. Season with salt and pepper to taste.
  • Cook the Spring Vegetable Couscous: Cook the couscous according to the package instructions. While the couscous is cooking, sauté spring vegetables such as asparagus, peas, and carrots in a skillet with olive oil. Combine the cooked couscous and vegetables.

Conclusion:

This recipe for Toasted Fennel-Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous is a delicious and elegant dish that is perfect for a special occasion. The fennel-breadcrumb crust adds a crispy texture and nutty flavor to the tuna, while the saffron-red pepper sauce is rich and flavorful. The spring vegetable couscous is a light and refreshing side dish that complements the tuna perfectly. With its bold flavors and beautiful presentation, this dish is sure to impress your guests.

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