Toasted Fennel Crusted Tuna with Saffron Red Pepper Sauce and Spring Vegetable Couscous
Ingredients
- 1/2 cup whole fennel seeds, toasted
- 4 (6-ounce) tuna steaks
- Olive oil
- Salt and pepper
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 red peppers, roasted, peeled, seeded and coarsely chopped
- 1/4 cup sherry vinegar
- 1 cup water
- Pinch saffron
- Salt and freshly ground pepper
- 6 tablespoons olive oil
- 1 pound Israeli couscous
- Water
- Salt and freshly ground pepper
- 12 spears asparagus, blanched and cut into 1-inch pieces on the bias
- 2 red peppers, julienned
- 2 yellow peppers, julienned
- 1 zucchini, julienned
- 3 tablespoons soy sauce
- 1 tablespoon harissa
Instructions
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