Recipe courtesy of Michele Urvater
Tuna with Citrus Vinaigrette Over Couscous
- Level: Easy
- Yield: 4 servings
- Total: 10 min
- Cook: 10 min
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
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.