Couscous Tuna Tower Recipes

COUSCOUS TUNA TOWER

Steps:

• In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until couscous is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly., In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon zest, lemon juice, salt and pepper; set aside., Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves.

TUNA WITH CITRUS VINAIGRETTE OVER COUSCOUS

Steps:

• Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible.
• Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes.
• Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint.

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

HOT MUSTARD TUNA WITH HERBY COUSCOUS

Steps:

• Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
• Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.

FRESH TUNA STEAKS ON A BED OF COUSCOUS

Steps:

• In a medium pot place the chicken broth over medium heat and bring to a boil. Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. Stir all well. Cover and remove from heat. Set aside.
• Heat 4 tablespoons olive oil in a large frypan. Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. Sear the fish about one minute on each side, just so the flesh tightens up and whitens. Using a large turn slip under and turn over gently. Turn the heat to medium low.
• Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves.
• Sprinkle with salt and pepper lightly.
• Keep uncovered and cook another two minutes on each side. Fish should be opaque but not dry.
• Place steaks onto a heated platter.
• Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up.
• Add the tomato, olives, capers and toss over the high heat.
• Fluff the couscous with a fork, and place on a large platter. Place the tuna steaks nicely on top of all the couscous.
• Pour the tomato mixture over the tuna and couscous.
• Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes.
• Serve while hot.
• A nice fresh green salad and glass of wine is all you need to complete the meal.