Recipe courtesy of Michele Urvater

Tuna with Citrus Vinaigrette Over Couscous

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

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

  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.

Guinness Soaked Tuna

Spicy Tuna Rolls

Tuna Caper Crostini

Tuna with Citrus Vinaigrette Over Couscous

Ginger Tuna on Rice Crackers with Wasabi Aioli

Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad

HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE

Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous