Full of big Mediterranean flavors, this dish is also rich in heart-healthy mono- and polyunsaturated fats. The total fat count, though, is a respectable 25%.
INGREDIENTS (for 4 servings):
- cooking spray
- 1 teaspoon fennel seeds
- 2 cloves garlic, minced
- 3/4 cup dry white wine
- 3 tablespoons chopped pitted Greek black olives
- 3 tablespoons chopped pitted green olives
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated orange rind
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 (6 ounce) fillets tuna steaks
- 2 cups hot cooked couscous
- Orange rind (optional)
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 mixture into a bowl. Add wine, olives, lemon juice, 1 teaspoon orange rind, and red pepper; stir well, and set aside.
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.
Add wine mixture to skillet; cook 2 minutes or until sauce is slightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 365 (25% from fat); FAT 10.2g (sat 2.4g, mono 3.4g, poly 3.1g); PROTEIN 43.6g; CARB 23.1g; FIBER 1.5g; CHOL 65mg; IRON 3.1mg; SODIUM 258mg; CALC 2