Tuna with Citrus Vinaigrette Over Couscous

Total Time:
1 hr 10 min
Prep:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Rehydrated couscous for 4 servings
  • 4 individual 1inch thick fresh tuna steaks
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon dried red flakes
  • 1/3 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon toasted ground cumin
  • 2 tablespoons olive oil
  • 4 oranges, cut into supremes
  • Chopped fresh mint
  • Salt and 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 supremes.

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.


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