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
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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.
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