Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Name: Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Yield: 4 servings
Ingredients: 1 2 teaspoons fennel seeds; 1 1 teaspoon coriander seeds; 1 1 teaspoon whole black peppercorns; 1 1 1/2 teaspoons kosher salt, divided; 1 1/3 cup mayonnaise; 1 2 tablespoons fresh lemon juice; 1 3 tablespoons chopped fresh chives; 1 4 garlic cloves, minced, divided; 1 1/2 cup extra-virgin olive oil, divided; 1 1 carrot, peeled, coarsely chopped; 1 1/4 cup chopped red onion; 1 2 teaspoons chopped fresh thyme; 1 2 1/4 cups water; 1 1/2 pound sugar snap peas; 1 2 cups couscous; 1 2 tablespoons chopped fresh dill; 1 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

From the kitchen of Carly

Seared ahi tuna gets a fragrant crust from toasted fennel, coriander, and pepper, then sits bright and buttery atop couscous. The lemon aïoli cuts through richly while the quick-sautéed vegetables add textural contrast. Restaurant-quality simplicity on a weeknight.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 teaspoons fennel seeds
11 teaspoon coriander seeds
11 teaspoon whole black peppercorns
11 1/2 teaspoons kosher salt, divided
11/3 cup mayonnaise
12 tablespoons fresh lemon juice
13 tablespoons chopped fresh chives
14 garlic cloves, minced, divided
11/2 cup extra-virgin olive oil, divided
11 carrot, peeled, coarsely chopped
11/4 cup chopped red onion
12 teaspoons chopped fresh thyme
12 1/4 cups water
11/2 pound sugar snap peas
12 cups couscous
12 tablespoons chopped fresh dill
12 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Instructions

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 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.