Hot Mustard Tuna With Herby Couscous Recipes

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HOT MUSTARD TUNA WITH HERBY COUSCOUS



Hot mustard tuna with herby couscous image

This is a dish that you'll make time and time again, it's so easy and it's superhealthy too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 12m

Number Of Ingredients 9

1 red onion , halved and finely sliced
zest and juice 1 lemon , plus wedges to serve
1 tbsp olive oil , plus extra for brushing
400ml hot vegetable stock
250g couscous
4 tuna steaks , about 140g/5oz each
2 tsp English mustard powder
bunch flat-leaf parsley , roughly chopped
2 tbsp capers

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.

Nutrition Facts : Calories 386 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.86 milligram of sodium

ISRAELI COUSCOUS AND TUNA SALAD



Israeli Couscous and Tuna Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

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.

SEARED TUNA WITH LEMON-WASABI DRESSING AND HOT MUSTARD WONTON CHIPS



Seared Tuna with Lemon-Wasabi Dressing and Hot Mustard Wonton Chips image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 10

Cooking spray
16 to 20 wonton wrappers
Salt and freshly ground black pepper
Hot mustard powder
4 tuna steaks (about 5 ounces each)
1/4 cup reduced-sodium soy sauce
2 tablespoons fresh lemon juice
2 teaspoons wasabi paste
2 teaspoons sesame oil
1/4 cup freshly chopped scallions

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Arrange wonton wrappers on prepared baking sheet and spray with cooking spray. Season the tops with salt, black pepper and mustard powder, to taste. Bake 6 minutes, until golden brown and crisp.
  • Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna steaks with salt and black pepper. Place tuna on hot pan and sear 2 to 3 minutes per side for medium doneness.
  • Meanwhile, in a small bowl, whisk together soy sauce, lemon juice, wasabi paste, and sesame oil. Transfer tuna to a serving plate and spoon dressing over top. Sprinkle the top with scallions. Serve wonton chips alongside.

SPICY TUNA COUSCOUS



Spicy Tuna Couscous image

Recipe for 1. Easy lunch. If you want it to be vegetarian, add 1/2 cup of drained chickpeas and omit the tuna.

Provided by Sonya01

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

1/4 cup couscous (45g)
1 teaspoon moroccan seasoning
1/4 cup boiling water (60ml)
1 tablespoon lemon juice
1 (95 g) tuna in brine, drained and flaked
2 green shallots, ends trimmed and finely chopped
1 tomatoes, coarsely chopped
1/4 lebanese cucumber, finely chopped
1/4 green capsicum, deseeded, finely chopped
1 tablespoon shredded of fresh mint
2 lettuce leaves

Steps:

  • Place couscous and seasoning into a heatproof bowl.
  • Pour over the water while stirring with a fork.
  • Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.
  • Fluff with a fork to separate the grains.
  • Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine.
  • Serve with the lettuce leaves.

Nutrition Facts : Calories 432, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.1, Sodium 371.1, Carbohydrate 52, Fiber 5.6, Sugar 6, Protein 36.9

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