Makes 2 servings
1 tablespoon vegetable oil
2 tablespoons fennel seeds
1 tablespoon crushed black pepper
2 tuna steaks (5 to 6 ounces, 2 to 3 inches thick)
Salt and pepper, to taste
Place medium-sized pan on medium-high heat and add oil to pan.
Using a coffee grinder or mortar and pestle, crush fennel seeds into a powder. Place in a shallow bowl, add crushed pepper and mix until well incorporated.
Pat tuna steaks dry with paper towel. Season steaks liberally on both sides with salt and pepper.
Press fennel-pepper mix onto tuna steaks on one or both sides, depending on your preference.
Carefully place tuna steak, mix-side down, into the heated pan.
Cook on each side for 2 to 3 minutes until pink in the middle.
Serve on bed of braised fennel (below).
Braised Fennel
1 medium fennel bulb
1 yellow or red bell pepper
2 tablespoons olive oil
1/4 cup white wine
1/4 cup water
1 clove garlic, crushed
Remove stems and base from fennel bulb. Cut fennel into 1/4-inch slices.
Chop bell pepper into 1/4-inch slices.
Heat oil in saucepan and saute fennel, 5 to 8 minutes, stirring occasionally until golden brown.
Add bell pepper and garlic and saute for another 2 to 3 minutes.
Add wine and water, and cover. Reduce heat to low and simmer for 5 to 8 minutes, until fennel is fork-tender. Remove cover to reduce liquid for last few minutes.
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