Spiced Tuna Steaks With Fennel And Red Peppers
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Fennel Seed1.5 tsps
Black Peppercorn1 medium
Fennel (bulb sometimes called anise, about 1 pound, trimmed and cut into 1/4-inch crosswise slices)2 large
Garlic Cloves (sliced thin)1 cup
Water1 tbsp
Lemon Juice (fresh)Directions:
1
Lightly brush tuna steaks with some additional oil and season with salt
2
Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks
3
Let tuna steaks stand on a plate 10 minutes
4
In a heavy non-stick skillet sauté fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden
5
Add bell pepper and garlic and sauté 1 minute
6
Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender
7
Remove lid and, if necessary, boil mixture until liquid is nearly evaporated
8
Add lemon juice and salt and pepper to taste and keep warm
9
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
10
Sauté tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat
11
Transfer tuna steaks to plates and spoon fennel-pepper mixture over and around them
12
Lightly brush tuna steaks with some additional oil and season with salt
13
Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks
14
Let tuna steaks stand on a plate 10 minutes
15
In a heavy non-stick skillet sauté fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden
16
Add bell pepper and garlic and sauté 1 minute
17
Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender
18
Remove lid and, if necessary, boil mixture until liquid is nearly evaporated
19
Add lemon juice and salt and pepper to taste and keep warm
20
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
21
Sauté tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat
22
Transfer tuna steaks to plates and spoon fennel-pepper mixture over and around them