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Ingredients
THE TUNA
1 1 ¼-pound skinless and boneless tuna steak, about 1 inch thick
Salt and freshly ground pepper to taste
1 tablespoon olive oil
2 sprigs fresh thyme, or 1 teaspoon dried
THE COUSCOUS
1 tablespoon olive oil
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 cup water
Salt and freshly ground pepper to taste
1 cup couscous
THE SALAD DRESSING
4 tablespoons red-wine vinegar
6 tablespoons olive oil
2 tablespoons light soy sauce
½ teaspoon finely chopped jalapeno pepper, or to taste
¼ teaspoon Tabasco sauce
1 cup finely diced celery
1 ½ cups diced, peeled and seeded tomatoes
2 teaspoons finely minced chopped garlic
½ cup coarsely chopped fresh basil, coriander, chervil or parsley
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
42 grams carbs; 55 milligrams cholesterol; 600 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 5 grams fiber; 942 milligrams sodium; 42 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler to high, or preheat outdoor grill.
- Step 2
To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme. Cover closely with plastic wrap and let stand until ready to broil or grill.
- Step 3
If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source. Broil 4 minutes with door partly open. Turn steak and continue broiling, leaving door open, about 4 minutes more.
- Step 4
If grilling, put steak on hot grill and cover. Cook 4 minutes. Turn fish, cover grill and cook about 4 minutes more. Remove fish; let cool.
- Step 5
To prepare couscous, heat oil in a small saucepan. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted. Add water, salt and pepper. Bring to a boil and add couscous, stirring. Cover closely. Remove from heat and let stand 5 minutes. Put in a bowl to cool.
- Step 6
Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
- Step 7
Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.
Private Notes
Comments
You don't need a large bowl for the dressing - I mistakenly put the couscous and tuna is the dressing - it still tasted good, but would have been better if I had followed the instructions and put the dressing on the couscous and tuna instead of the reverse.
I've been making this recipe for years, using canned tuna. It's quick and delicious. I can no longer find my stained clipping from years ago so was glad to find it again in the online recipes. I make it on a bed of lettuce to add extra greens, The dressing is excellent.
This is wonderful. Bright, fresh, yum. Rave reviews from everyone. Beautiful dish. Made it with basil. Used cherry tomatoes, just halved them, very simple. Grilled the tuna, easy clean up.