I was the happy recipient of 5 pounds of Ahi yesterday.

Pan Seared Ahi with lime Aioli and Couscous

Tuna Rub:

2 teaspoons fennel seeds
2 teaspoon coriander seeds
1 teaspoon ground black peppercorns
1 teaspoons sea salt

Combine all 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.

Aioli sauce:

1/3 cup mayonnaise
2 tablespoons lime juice
3 tablespoons chopped onion
3 tablespoons chopped red pepper
4 garlic cloves minced

Mix well and refrigerate until needed.


1 tablespoon extra-virgin olive oil
1 carrot coarsely chopped
1/4 cup chopped onion
1/4 cup chopped red pepper
1 teaspoons thyme
1 1/4 cups water
1 cups couscous

2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Heat oil in heavy large skillet over medium-high heat. Add carrot, red pepper and onion and sauté until crisp-tender, about 3 minutes. Add thyme sauté 1 minute. Add 1 1/4 cups water and 1/2 teaspoon salt; bring to boil. 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. Season to taste with pepper.

Coat tuna with 1 tablespoon oil. Sprinkle with spice mixture. Pan fry tuna until seared outside and rare in center, about 4 minutes per side. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.