Crusted Ahi Tuna with Aioli and Cous Cous

Ingredients:

Crust:

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided

Aioli:

• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh chives
• 2 garlic cloves, minced

Cous Cous

• 1/4 cup extra-virgin olive oil, divided
• 1/2 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 garlic cloves, minced
• 1 teaspoons chopped fresh thyme
• 1 1/8 cups water
• 1/4 pound sugar snap peas
• 1 cups couscous
• 1 tablespoons chopped fresh dill (i skipped this, couldn't find, didn't miss it)
  

Tuna:

• 1 pound ahi tuna steaks (about 1 1/4 inches thick)

Preparation:

Crust:
Toast crust ingredients minus the salt over medium heat until fragrant. Grind spices and mix in 1 teaspoon salt.

Aioli:

Whisk mayonnaise, lemon juice, chives, and half of the garlic in small bowl. Refrigerate.

Cous Cous:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat, add carrots and onion and sauté until onions are soft. Add thyme and remaining garlic and sauté 1 minute. Add water and salt; bring to boil. Add sugar snap peas and cook about 1 minute. Take out the peas and immediately add couscous to the skillet. Stir to combine, cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork.

Tuna:

Spray tuna with Pam and sprinkle with spice mixture. Grill tuna on bbq or pan until seared outside and rare in center, about 4 minutes per side. cut into 1/2-inch-thick slices.

Serve over cous cous with the snap peas and drizzle with aioli.