Pan-Seared Tuna With Olive-Wine Sauce

This recipe was featured in an email from the www.sparkrecipes.com website. "An elegant entree of tuna, bathed in an herb-infused white wine sauce, served on a bed of couscous."

• Ready In: 25 mins
• Serves: 4
• Yields: 4 dishes

Ingredients

• 1  teaspoon fennel seed
• 2  garlic cloves, minced
• 3⁄4 cup dry white wine
• 6  tablespoons pitted black olives, chopped
• 3  tablespoons green olives, chopped
• 2  tablespoons fresh lemon juice
• 1  teaspoon  orange rind, grated
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon salt
• 2 (6 ounce)  tuna steaks (about two inches thick)
• 2  cups couscous, hot, cooked
•  orange rind (optional)

Directions

1. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; saute 3 minutes or until seeds are lightly toasted. Spoon the mixture into a bowl. Add wine, olives, lemon juice, 1 teaspoon orange rind and red pepper; stir well and set aside.
2. Sprinkle black pepper and salt over tuna. Recoat skillet with cooking spray; place over medium-high heat until very hot. Add tuna; saute 5 minutes on each side or until medium-rare or to desired degree of doneness. Remove tuna from skillet. Spoon couscous into each of 4 large shallow bowls: arrange tuna to the side. Set aside; keep warm.
3. Add wine mixture to skillet; cook 2 minutes or until sauce is lightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.