Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Ingredients for Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

• 2 cucharaditas de semillas de hinojo

• 1 cucharadita de semillas de cilantro

• 1 cucharadita de granos de pimienta negra enteros

• 1 1/2 cucharaditas de sal kosher, divididas

• 80 ml de mayonesa

• 2 cucharadas de jugo de limón fresco

• 3 cucharadas de cebollino fresco picado

• 4 garlic cloves, minced, divided

• 120 ml de aceite de oliva virgen extra, dividido

• 1 carrot, peeled, coarsely chopped

• 40g de cebolla roja picada

• 2 cucharaditas de tomillo fresco picado

• 550 ml de agua

• 230g sugar snap peas

• 2 cups couscous

• 2 cucharadas de eneldo fresco picado

• 1.1kg ahi tuna steaks (about 1 1/4 inches thick)

How to make Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

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. (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 550ml water and remaining 1/2 teaspoons 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. (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 centre, 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.