Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

I was looking for a last second recipe for tuna, so only followed the recipe for the tuna itself, it was simple and flavourful. I grilled it on high for 1.5 minutes on 1 side and 2 minutes on the other. Still slightly overdone for my taste. Next time I will do 1.5 minutes on each side. I also made the aioli, but not sure I would bother with it again if I'm only doing the tuna. I didn't chill it prior to eating and served it with a green salad and grilled broccolini. Delightful dinner for a hot summer night.

• Anna

• Naramata, BC

• 6/29/2023

We've made this at our house many times and it's always a winner. I like to add a little more veggies and a little less tuna and I usually serve it hot (and skip that part about leaving the tuna in the fridge before slicing).

• samanteria

• Oregon

• 2/11/2021

Marvelous! I love ahi, but wanted something different than the usual Asian preparations. I used green onions instead of chives, and served the ahi warm and it was outstanding! The crusted ahi, aioli and couscous are all delicious on their own, but together, this makes a special dish. Would not forgo the sugar snap peas they add a nice crunch, but I think you could substitute dried fennel and thyme in the couscous if you didn’t have fresh available.

• lajoie

• San Diego

• 5/16/2020

Outstanding! Great, low stress way to prepare tuna steaks. Everything can be done in advance. I changed it up slightly. I used fennel pollen instead of fennel seed, because I’m always looking for a reason to use my jar of fennel pollen. But that allowed me to use pre-ground spices, which removed a step and still tasted great. I toasted the spices slightly, just like in the recipe. I used pearl couscous, because, again, that’s what I had in the pantry. If you decide to do the same, undercook it slightly, definitely drain it, and let it cool completely or it will just be mush. I used a grill pan for the tuna, 3 min per side, but I bet it would be even more delicious had I grilled it. I served the tuna warm. There is nothing here not to love.

• ula_ashore

• Texas Hill Country

• 10/1/2019

Just made the ahi and sauce. Easy and quick to prepare. Nice flavors. A little salty - I'll cut back on salt next time. Didn't follow directions on searing thinking 4 minutes would be way too long. Tried 1.5 minutes on each side and almost overcooked it. Next time I'd do 1 minute on each side. We like it pink but not raw in the center.

• sleddy

• Santa Rosa, CA

• 4/2/2019

This dish is amazing! So delicious. I had cooked plain couscous in the fridge (extra from a previous recipe), so I added it to the pan after sauteing the carrot, onion, thyme and peas. I didn't cool the mixture before serving. I will most definitely make this dish again.

• suzinsdcali

• Vista, California

• 7/15/2018

Tuna is excellent. Served warm without the couscous.

• dherron

• 2/15/2018

I forgot to add the rating to my last comment.

• arnold

• Bethlehem, PA

• 1/21/2016

Served this warm the first time (except for the sauce) and then ate leftovers cold- both were fantastic. My whole family loved this dish. Our only substitution was green beans for the sugar snap peas because my daughter doesn't like them. I may add some broth instead of water to the couscous next time just for a little more flavor, but it was great as is.

• Anonymous

• Bethlehem, PA

• 1/21/2016

We served this hot and it was fantastic. I doubled the vegetables in the couscous and subbed scallions for chives. Grilled the tuna on outdoor gas grill. Next time I will increase the amount of spice rub, which REALLY makes this dish. A great change of pace from our usual Asian grilled tuna!

• staceyneil

• Cumberland, ME

• 12/8/2013

We live in the Maldives and eat fresh tuna most nights. I was looking for a new way to prepare some tuna and while I made a lot of substitutions for what was easily available locally (yellow fin instead of ahi; broccoli instead of snap peas; vermicelli instead of couscous; scallions instead of chives; lime instead of lemon...)...it was absolutely delicious. I will do this again when we have guests. What a treat!

• karen1815

• Maldives

• 7/31/2013

Served the ahi warm. Seared the tuna steaks on a sear burner on the grill for 1.5 min a side. Crusted on the outside, warm red/pink inside. Excellent

• bhope

• Tampa fl

• 4/28/2013

3rd time I have made this. Excellent as is.

• bhope

• Tampa fl

• 4/28/2013

As suggested substituted Greek yogurt for half the mayo. Delicious. Will make again.

• bhope

• Tampa

• 8/26/2012

This was a fabulous change of pace for Ahi Tuna! The rub made the dish. I didn't make the couscous or vegetables but the rub and aoili were very good together on the tuna. I added about 1 1/2 tsps of lemon zest to the aoili as suggested by another reviewer and wish I had read the reviews first. I think replacing some of the mayo with Greek yogurt would have been a nice change but my aoili turned out great and complimented the fish and crust well. This rub will be a staple and I'll keep it on hand for many other uses. Like others said it's a quick, healthy, and impressive dish.

• Anonymous

• Sonoma County, Ca

• 3/20/2012