Spiced Tuna With Mediterranean Wine Sauce

• 1 cup dry white wine, divided
• 8 sun-dried tomato halves, packed without oil
• 1 tablespoon orange juice
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon grated orange rind
• 2 garlic cloves, crushed
• 4 (6-ounce) tuna steaks (about 1 inch thick)
• Cooking spray
• 3 tablespoons chopped pitted Greek olives
• 1/4 teaspoon coarsely ground black pepper
• 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1. Combine 1/2 cup wine and tomato halves in a 1-cup glass measure. Cover with plastic wrap, and vent. Microwave at high 1 1/2 minutes or until mixture boils; let stand, covered, 15 minutes. Strain tomatoes through a sieve into a bowl, reserving liquid; chop tomatoes. Add chopped tomatoes, 1/2 cup wine, and orange juice to the reserved tomato liquid; set aside.
2. Place fennel seeds and peppercorns in a spice or coffee grinder; process until finely ground. Pour into a small bowl; stir in 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and garlic. Spread spice mixture evenly over 1 side of each tuna steak. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat; add steaks, crust sides down, to skillet. Cook for 5 minutes on each side or until fish is medium-rare or desired degree of doneness. Remove from heat; keep warm. Add wine mixture, 1/4 teaspoon salt, olives, and black pepper to skillet; cook until reduced to 1/2 cup (about 3 minutes). Combine pasta, 1 teaspoon oil, and cheese in a bowl; toss well. Serve tuna over pasta; drizzle with wine sauce.

white wine, tomato, orange juice, fennel seeds, black peppercorns, olive oil, salt, orange rind, garlic, tuna, cooking spray, olives, ground black pepper, hair, cheese

Taken from www.myrecipes.com/recipe/spiced-tuna-with-mediterranean-wine-sauce (may not work)