TUNA-AND-ORANGE LETTUCE CUPS WITH COUSCOUS CAKES
Fennel adds crunch and orange lends a sweet, citrusy note to this deconstructed tuna salad, while these herby couscous cakes can get even the most devoted carb-craver out of their rice and potatoes rut.
Provided by Martha Stewart
Categories Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces; squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 tablespoonoil; season with salt and pepper. Toss well to combine and set aside.
- In another large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper. In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Working in batches, drop couscous mixture in 1/4-cup mounds (8 mounds total). Witha small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping once. Drain on paper towels.
- Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired. Serve with couscous cakes.
Nutrition Facts : Calories 394 g, Fat 19 g, Fiber 4 g, Protein 25 g
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