Fresh Tuna Steaks On A Bed Of Couscous Food

NO-MAYO TUNA COUSCOUS SALAD RECIPE

Steps:

• In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
• Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
• Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
• Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy 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.

MOROCCAN-SPICED TUNA

Steps:

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

GRILLED TUNA STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

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.

BROILED TUNA COUSCOUS SALAD

Steps:

• Preheat broiler to high, or preheat outdoor grill.
• 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.
• 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.
• 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.
• 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.
• Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
• Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.

FRESH TUNA STEAKS WITH LEMON

Steps:

• Wash parsley and pat dry with paper towels.
• Mince parsley with peeled garlic.
• Wash and dry whole lemon, grate half the zest.
• Peel rest of rind and discard it.
• Slice lemon thinly.
• Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
• Add wine, oil, parsley and garlic mixture, and grated lemon peel.
• Beat with fork until well blended.
• Wash and dry tuna.
• Arrange in saute or large omelet pan.
• Pour sauce over tuna and cover with lemon slices.
• Cook fish over high heat for 7-8 minutes,
• Remove lemon slices and turn fish over.
• Cook for another 2 minutes.
• Slice remaing lemon.
• Arrange tuna on serving plate.
• Drizzle with cooking juices.
• Decorate with uncooked lemon slices and sprigs of parsley.
• Serve hot or at room temperature.

FRESH TUNA STEAKS WITH HOISIN GINGER MARINADE

Steps:

• Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish.
• Add fresh sushi grade tuna and marinate for up to 1 hour, turning occasionally.
• Grill until cooked to desired preference.

MEDITERRANEAN SUMMER BREEZE TUNA ENTRéE

Steps:

• COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included); Remove from heat.
• Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.
• VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.
• FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.
• PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.
• Serve with a white wine and enjoy!
• .
• Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.

PRINCESS FRESH TUNA STEAK

Steps:

• Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
• Bake 20 minutes at 350^F.
• Allow to cool.
• Chill.
• In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
• Add the dry white wine.
• Top the tuna steak with this cold sauce just before serving.
• Garnish with parsley.
• Serve cold.

FRESH TUNA SALAD SANDWICH

Steps:

• Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.