Instructions: Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; saute 3 minutes or until seeds are lightly toasted. Spoon mixture into a bowl. Add wine, olives, lemon juice, 1 tsp. orange rind, and red pepper; stir well and set aside.

Sprinkle black pepper and salt over tuna. Recoat skillet with cooking spray; place over medium-high heat until very hot. Add tuna; saute 5 minutes on each side or until medium rare or to desired doneness. Remove tuna from skillet. Spoon couscous into each of 4 large shallow bowls; arrange tuna to the side. Set aside; keep warm.

Add wine mixture to skillet; cook 2 minutes or until sauce is lightly reduced. Pour sauce evenly oven steaks. Garnish with orange rind if desired.

Yield; 4 servings (serving size: 1 tuna steak, 1/2 c. couscous and about 1/4 c. sauce.)

Can sub kalamata olives for Greek black olives instead.

This was a little spicy but could probably be tempered down.

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