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Spicy Crusted Tuna Steaks with Braised Fennel

Spicy Crusted Tuna Steaks with Braised Fennel

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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