Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine first 3 ingredients in heavy small skillet.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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 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. (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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.