Spiced Tuna With Mediterranean Wine Sauce

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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

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