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Fennel-Crusted Ahi Tuna with Lemon Aioli over Couscous Recipe |
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Brief Description
Tuna
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Main Ingredient
tuna
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.bonappetit.com/recipe/fennel-crusted-ahi-tuna-lemon-aioli-couscous
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jun 29, 2021
Number of Servings:
Ingredients:
- 2 teaspoons - fennel seeds
- 1 teaspoons - coriander seeds
- 1 teaspoons - whole black peppercorns
- 1 1/2 teaspoons - kosher salt, divided
- 1/3 cups - mayonnaise
- 2 tablespoons - fresh lemon juice
- 3 tablespoons - chopped fresh chives
- 4 - garlic cloves, minced, divided
- 1/2 cups - extra virgin olive oil
- 1 - carrot, peeled, coarsely chopped
- 1 1/4 cups - chopped red onion
- 2 teaspoons - chopped fresh thyme
- 2 1/4 cups - water
- 1/2 pounds - sugar snap peas
- 2 cups - couscous
- 2 tablespoons - chopped fresh dill
- 2 1/2 pounds - ahi tuna steaks (about 11/4 inches thick)
Directions:
Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. DO AHEAD: Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. DO AHEAD:Couscous can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.
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