Recipe courtesy of Michele Urvater

Tuna with Citrus Vinaigrette Over Couscous

  • Level: Easy
  • Total: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


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

4 oranges, cut into supremes

Chopped fresh mint

Salt and pepper


  1. 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.
  2. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes.
  3. 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.

Tuna Kebabs

Spicy Tuna Roll

Mater's Mississippi Tuna Melt

Tuna with Citrus Vinaigrette Over Couscous

Ginger Tuna on Rice Crackers with Wasabi Aioli

Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress

Tuna Steak au Poivre with White Beans and Bitter Greens Salad

Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce