Tuna with Citrus Vinaigrette Over Couscous
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
couscous
rehydrated, for 4 servings |
*
|
| 4 | individual |
tuna steaks
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
ginger
fresh, grated |
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| ⅓ | cup |
orange juice
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | teaspoon |
cumin
ground, toasted |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
oranges
cut into segments |
|
| 1 | x |
mint leaves
chopped, fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
couscous
rehydrated, for 4 servings |
*
|
| 4 | individual |
tuna steaks
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 5 | ml |
ginger
fresh, grated |
|
| 0.6 | ml |
red pepper flakes
|
|
| 79 | ml |
orange juice
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 5 | ml |
cumin
ground, toasted |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
oranges
cut into segments |
|
| 1 | x |
mint leaves
chopped, fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
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.
