You may have heard about the earthquake in California and our wino-hearts go out to our vintners out there.
- 2 teaspoons fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh chives
- 4 garlic cloves, minced, divided
- 1/2 cup extra-virgin olive oil, divided
- 1 carrot, peeled, coarsely chopped
- 1/4 cup chopped red onion
- 2 teaspoons chopped fresh thyme
- 2 1/4 cups water
- 1/2 pound sugar snap peas
- 2 cups couscous
- 2 tablespoons chopped fresh dill
- 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)
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.
Victor Hugo “Les Mis” Paso Robles dry Rosé
Enticing aromas of rose petal, strawberry and melon predominate with some additional floral components in the background. This wine has a somewhat fleshy, supple mid-palate followed by a clean, crisp finish.