Recipe(tried): Tuna with Citrus Vinaigrette over Couscous

Tuna with Citrus Vinaigrette over Couscous
Recipe Courtesy of Michelle Urvater

Rehydrated couscous for 4 servings
4 individual 1" thick fresh tuna steaks
2 TBS olive oil
2 TBS rice wine vinegar
1-1/2 TBS soy sauce
1 tsp grated fresh ginger
1/8 tsp dried red flakes

Citrus Vinaigrette:
1/3 cup orange juice (I used about 1/2 Cup)
2 TBS fresh lemon juice
1 tsp toasted ground cumin (I used regular ground cumin--1/4 tsp)
2 TBS olive oil
4 oranges, cut into supremes
I added:
1/2 cup julienned fennel
1 tsp honey
2 1/2 tsp sugar
Chopped fresh mint
Salt and pepper

Set the tuna steaks in a glass or porcelain dish. Blend olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible. (I started marinating first and then prepared the rest of the meal.)

Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 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.

The orange juice, orange and fennel was excellent with the couscous!
Yield: 4 servings

Pam