Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous
Copyright 1999 Bobby Flay. All rights reserved.
submitted by Betty G.
Tuna:
1/2 cup whole fennel seeds, toasted
4 (6 oz.) tuna steaks
Olive oil
Salt and pepper
Place fennel seeds in a coffee grinder;
coarsely grind; place on a large plate. Brush
tuna with olive oil; season with salt and
pepper to taste. Preheat saute pan or grill pan
over high
heat until smoking. Dredge one side of the tuna
in the fennel seeds. Saute, fennel-side down for
2-3 min. until golden brown, turn over and
continue cooking for 1-2 min. for rare doneness.
Saffron-Roasted Red Pepper Sauce:
2 T. olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled, seeded, coarselychopped
1/4 cup sherry vinegar
1 cup water
Pinch saffron
Salt and freshly ground pepper
Heat oil in a medium saute pan over medium
heat. Add the onions and garlic; cook until
soft. Add the red peppers, vinegar, water and
saffron and bring to a simmer. Cook for 15-20
minutes. Place in a blender; blend until smooth,
season with salt and pepper to taste.
Vegetable Couscous:
6 T. olive oil
1 lb. Israeli couscous
Water
Salt, freshly ground pepper
12 spears asparagus, blanched, cut into 1" pieces on the bias
2 red peppers, julienned
2 yellow peppers, julienned
1 zucchini, julienned
3 T. soy sauce
1 T. harissa
Heat 3 T. of the olive oil in a medium
saucepan over medium-high heat. Add the couscous;
cook until lightly golden brown. Cover with
water and 2 T. of salt. Cook until al
dente, drain and place into a large bowl. Heat
remaining 3 T. of oil in a large saute pan and
saute the vegetables until just cooked through.
Add the vegetables and oil to the couscous. Whisk
together the soy sauce and harissa; pour over
the couscous; mix to combine. Season with salt
and pepper to taste.
