Spiced Tuna Steaks with Fennel And Red Peppers

Spiced Tuna Steaks with Fennel And Red Peppers Ingredients

Two; (6-ounce) tuna	; pound),trimmed and
; steaks, each 1 inch	; cut into 1/4-inch
; thick	; crosswise slices
1 1/2 tb Olive oil plus additional	1 md Red bell pepper; quartered
; brushing	; into 1/4-inch
1 tb Fennel seeds	; slices
1 1/2 ts Black peppercorns	2 lg Garlic cloves; sliced thin
1 md Fennel bulb; (sometimes	1/2 c Water
; anise, about 1	1 tb Fresh lemon juice

Instructions for Spiced Tuna Steaks with Fennel And Red Peppers

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 saute fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden. Add bell pepper and garlic and saute 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. Saute 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. Serves 2. Gourmet June 1995 Converted by MC_Buster. Per serving: 160 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g Protein; 37g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

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