Spiced Tuna With Mediterranean Wine Sauce

Adapted from Cooking Light. Serving size: 5 oz.tuna, 1/2 c. pasta, and 2 T. wine sauce. 439 calories, 15.1 g fat, 26.7 g carb, 1.7 g fiber, 69 mg cholesterol.

• Ready In: 58 mins
• Serves: 4

Ingredients

• 1  cup dry white wine, divided
• 8  sun-dried tomatoes, packed without oil
• 1  tablespoon  orange juice
• 2  teaspoons fennel seeds
• 1  teaspoon black peppercorns
• 1  tablespoon olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon  grated  orange rind
• 2  garlic cloves, crushed
• 4  tuna steaks (each steak should be about 1-inch thick and weigh 6 ounces each)
• 3  tablespoons  chopped pitted  Greek olives
• 1⁄4 teaspoon fresh coarse ground black pepper
• 2  cups  hot cooked angel hair pasta
• 1⁄4 cup  grated parmigiano-reggiano cheese

Directions

1. In a glass measuring cup, add 1/2 cup wine and the tomato halves.
2. Cover with plastic wrap and vent; microwave on HIGH for 1 1/2 minutes or until mixture boils; let stand, covered, for 15 minutes.
3. Strain tomatoes using a sieve into a bowl; reserve liquid; chop tomatoes.
4. Add tomatoes, 1/2 cup wine, and orange juice to the reserved tomato liquid; set aside.
5. Put fennel seeds and peppercorns in a spice grinder; process until finely ground.
6. Pour ground spices into a small bowl; add in 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and garlic; stir to combine.
7. Spread spice mixture evenly over one side the the tuna steaks.
8. Heat 1 teaspoon oil in a large nonstick frypan coated with cooking spray over medium-high heat.
9. Place steaks in skillet with crust side down.
10. Cook 5 minutes on each side or until fish is medium-rare or desired doneness.
11. Remove tuna steaks from skillet and keep warm.
12. Add wine mixture, 1/4 teaspoon salt, olives, and pepper to the skillet; cook for about 3 minutes or until reduced to 1/2 cup.
13. Mix together the pasta, 1 teaspoon oil, and cheese in a bowl; toss to mix.
14. Serve tuna over pasta; drizzle with wine sauce.