Fennel-Crusted Ahi Tuna With Lemon Aïoli Over Couscous

• 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)

1. 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.
2. 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.)
3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and saute until crisp-tender, about 3 minutes. Add thyme and remaining garlic and saute 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.)
4. 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.

fennel seeds, coriander seeds, whole black peppercorns, kosher salt, mayonnaise, lemon juice, fresh chives, garlic, extravirgin olive oil, carrot, red onion, thyme, water, sugar, couscous, dill, tuna

Taken from www.epicurious.com/recipes/food/views/fennel-crusted-ahi-tuna-with-lemon-aioli-over-couscous-232551 (may not work)