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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| Cooking spray |
1 Teelöffel | Fennel Seeds |
2 | cloves garlic minced |
3/4 Tasse | white wine dry |
3 Esslöffel | Greek olives; chopped, pitted |
3 Esslöffel | Green olives; chopped, pitted |
2 Esslöffel | lemon juice fresh |
1 Teelöffel | orange rind grated |
1/4 Teelöffel | red pepper crushed |
1/4 Teelöffel | black pepper |
1/8 Teelöffel | salt |
4 | 6 oz. tuna steaks; about 2" thick |
2 Tasse | Couscous; hot, cooked |
| 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 tsp. 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 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 lightly reduced. Pour sauce evenly oven steaks. Garnish with orange rind if desired. Yield; 4 servings (serving size: 1 tuna steak, 1/2 c. Couscous and about 1/4 c. Sauce.)
olives for Greek black olives instead. This was a little spicy but could probably be tempered down.
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