Tuna with Citrus Vinaigrette Over Couscous
Submitted by angiej
Seared rare tuna steaks sliced thin sit atop fluffy couscous, dressed with a citrus vinaigrette spiked with cumin and studded with orange segments. Fresh mint finishes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThis dish is all about that contrast. Tuna steaks marinate in rice vinegar, soy sauce, ginger, and red pepper flakes, then hit the grill or broiler for just 3 minutes per side. You want them rare inside, seared outside. Slice them thin while you prep the vinaigrette.
The citrus dressing combines orange juice, lemon juice, toasted cumin, and olive oil with fresh orange segments. Toss everything over cooked couscous and garnish with fresh mint for a bright, light meal.
Chef Tips
- Keep tuna rare: Cook tuna only 3 minutes per side for rare centers; overcooking makes it dry and tough
- Toast the cumin: Toasting cumin in a dry pan for 30 seconds releases its aromatic oils and deepens flavor
- Slice against the grain: Cut tuna into thin strips against the grain for the most tender texture
- Marinate while prepping: Let tuna marinate while you make couscous and vinaigrette for deeper flavor
Ingredients
Directions
Set the tuna steaks in a glass or porcelain dish.
Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes.
Add tuna steaks and marinate for as long as possible.
Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange segments.
Broil or grill tuna for 3 minutes a side; you want the tuna rare.
Cut it into thin strips and set over couscous; garnish with oranges and fresh mint.
Comments
