Ingredients for 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

• 80ml mayonnaise

• 2 matskedar färsk citronsaft

• 3 tablespoons chopped fresh chives

• 4 garlic cloves, minced, divided

• 120ml extra-virgin olive oil, divided

• 1 carrot, peeled, coarsely chopped

• 40g chopped red onion

• 2 teaspoons chopped fresh thyme

• 550ml water

• 230g sugar snap peas

• 2 cups couscous

• 2 tablespoons chopped fresh dill

• 1.1kg 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 550ml water and remaining 1/2 teaspoons 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 centre, 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.

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