Source: find.myrecipes.com Recipe: Fresh tuna and Parmigiano-Reggiano cheese add flavor and a touch of class. A high-quality olive oil carries that strength throughout the dish. Yield: 4 servings (serving size: 5 ounces tuna, 1/2 cup pasta, and 2 tablespoons wine sauce) Ingredients 1 cup dry white wine, divided 8 sun-dried tomato halves, packed without oil 1 tablespoon orange juice 2 teaspoons fennel seeds 1 teaspoon black peppercorns 1 tablespoon olive oil, divided 1/2 teaspoon salt, divided 1/2 teaspoon grated orange rind 2 garlic cloves, crushed 4 (6-ounce) tuna steaks (about 1 inch thick) Cooking spray 3 tablespoons chopped pitted Greek olives 1/4 teaspoon coarsely ground black pepper 2 cups hot cooked angel hair (about 4 ounces uncooked pasta) 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese Preparation Combine 1/2 cup wine and tomato halves in a 1-cup glass measure. Cover with plastic wrap, and vent. Microwave at high 1 1/2 minutes or until mixture boils; let stand, covered, 15 minutes. Strain tomatoes through a sieve into a bowl, reserving liquid; chop tomatoes. Add chopped tomatoes, 1/2 cup wine, and orange juice to the reserved tomato liquid; set aside. Place fennel seeds and peppercorns in a spice or coffee grinder; process until finely ground. Pour into a small bowl; stir in 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and garlic. Spread spice mixture evenly over 1 side of each tuna steak. Heat 1 teaspoon oil in a large nonstick skillet coated with ...
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