Sicilian Inspired Tuna With Spicy Couscous Food

SICILIAN TUNA STEAKS IN SPICY SAUCE

Steps:

• Set a skillet pan big enough to hold all four steaks over a high heat with 2 tablespoons olive oil.
• As the oil is heating, sprinkle a level teaspoon of the ground sea salt over both sides of the tuna steaks - that's one level teaspoon for all four steaks - not a teaspoon for each one.
• As soon as the oil starts smoking, cut the heat back to medium-high and add the tuna steaks. Let them sizzle away for two minutes, then turn them and cook for another two minutes. Turn off the heat and let the steaks sit in the skillet whilst you make the sauce.
• Heat three level tablespoons of olive oil in a medium-sized pot (that will take a lid) over medium heat. Add the sliced strips of red bell pepper, stir well to coat them with the olive oil and turn the heat down to low-medium. Cover the pot with its lid. The peppers need to soften, but not brown at all. So, keep them slowly cooking for 10 minutes with some regular stirring.
• Add the chopped cherry tomatoes, the sliced garlic, the sugar, and ground sea salt. Cook for another five minutes on that low-medium heat - stirring now and then - until the cherry tomatoes lose most of their body.
• Now add all the sauce's remaining ingredients (including those chili peppers), stir it all together, and let the sauce gently simmer for another 10 minutes. Turn off the heat. Done.
• Melt the butter in a medium-size pot over a low heat and add the sliced garlic and sea salt. Stir the pot and let the garlic release its flavor into the butter - about 3 minutes over a stirred low heat. The garlic must not brown.
• Add all of the spinach. It'll be a bit of crush to get it into the pot - that's ideal - pile it in and put the lid on. After two minutes, stir the spinach so that it all picks up a coating of the buttery garlic. Put the lid back on and let the spinach cook for another two minutes. Then stir the spinach again, put the lid back and let it cook for another two minutes. Turn off the heat and keep the lid on so the spinach retains its heat as you finish cooking the tuna in the sauce.
• Put the skillet with the seared, partly cooked tuna steaks onto a medium heat and pour the sauce over them. Lift the steaks a little so that they sit in the surrounding sauce as it heats. As soon as the sauce starts to bubble, turn the heat to low and let the steaks finish their cooking for about six minutes at a very gentle simmer in the sauce. They'll then be ready to serve - straight from the skillet, with the emerald green spinach presented alongside.

ITALIAN TUNA SALAD

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

SICILIAN TUNA

Steps:

• Marinate tuna:
• Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
• Grill tuna:
• Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
• Meanwhile, make sauce:
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
• Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

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.

TUNA SALAD "SICILIAN STYLE"

Steps:

• Mix all ingridients in a bowl and chill at least 2 hours!

SPICY TUNA COUSCOUS

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.