Pan-Seared Tuna with Olive-Wine Sauce

Ingredients

• 24 ounce tuna steaks thick (2 inches )
• 0.3 teaspoon pepper black
• 2 cups couscous hot cooked
• 0.3 teaspoon pepper red crushed
• 0.8 cup cooking wine dry white
• 1 teaspoon fennel seeds 
• 2  garlic cloves minced
• 3 tablespoons greek olives black pitted chopped
• 3 tablespoons olives green pitted chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon orange rind grated
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

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