(All fat burning recipes contain less than 300 calories)
1 teaspoon fennel seeds
2 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped pitted black olives
3 tablespoons chopped pitted green olives
2 tablespoons fresh lemon juice
1 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (6 oz.) tuna steaks (about two inches thick)
2 cups hot cooked couscous
orange rind (optional)
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; sauté 3 minutes or until seeds are lightly toasted. Spoon the mixture into a bowl. Add wine, olives, lemon juice, 1 teaspoon 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; sauté 5 minutes on each side or until medium-rare or to desired degree of 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 over steaks. Garnish with orange rind, if desired.
Servings: 4 (approx 3 oz tuna and 1/2 cup cooked couscous.)
This meal contains 298.8 calories, 7g of fat, 21.5 g of carbs, 2.2g of fiber and 28.9 g of protein.
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