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Tuna with Citrus Vinaigrette Over Couscous

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

25 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 x couscous
rehydrated, for 4 servings
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4 individual tuna steaks
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2 tablespoons olive oil
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2 tablespoons rice vinegar
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1 ½ tablespoons soy sauce, tamari
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1 teaspoon ginger
fresh, grated
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teaspoon red pepper flakes
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cup orange juice
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2 tablespoons lemon juice
fresh
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1 teaspoon cumin
ground, toasted
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2 tablespoons olive oil
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4 each oranges
cut into segments
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1 x mint leaves
chopped, fresh
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
1 x couscous
rehydrated, for 4 servings
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4 individual tuna steaks
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3E+1 ml olive oil
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3E+1 ml rice vinegar
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23 ml soy sauce, tamari
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5 ml ginger
fresh, grated
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0.6 ml red pepper flakes
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79 ml orange juice
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3E+1 ml lemon juice
fresh
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5 ml cumin
ground, toasted
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3E+1 ml olive oil
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4 each oranges
cut into segments
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1 x mint leaves
chopped, fresh
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1 x salt and black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 48633% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 378mg 16%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 54g
Vitamin A 47% Vitamin C 131%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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