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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups chopped fresh pineapple |
1 cup quartered cherry tomatoes |
1/2 cup finely chopped green pepper |
2 tablespoons rice vinegar |
1/2 teaspoon curry powder |
1/4 teaspoon ground red pepper |
1/2 cup frozen orange juice concentrate, thawed and undiluted |
1/2 cup water |
2 tablespoons minced fresh thyme |
2 teaspoons olive oil |
1 teaspoon freshly ground pepper |
4 cloves garlic, minced |
4 (4-ounce) tuna steaks (1 inch thick) |
vegetable cooking spray |
1 1/2 cups water |
1/4 teaspoon salt |
1 cup couscous, uncooked |
Directions:
1. Combine first 6 ingredients in a medium bowl, stirring well. Cover and set aside.
2. Combine concentrate and next 5 ingredients; reserve one-half of mixture. Pour remaining mixture into a heavy-duty, zip-top plastic bag; add fish. Seal bag, and shake lightly until fish is well coated. Marinate in refrigerator up to 3 hours, turning bag occasionally.
3. Remove fish from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add fish; cook 2 to 3 minutes on each side or until browned. Add reserved juice mixture to skillet. Bring to a boil; reduce heat, and simmer 10 to 12 minutes or until fish flakes easily when tested with a fork.
4. Bring 1 1/2 cups water and salt to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
5. To serve, place couscous evenly on 4 plates; top couscous with fish. Spoon any remaining pan juices over fish and couscous. Top evenly with reserved pineapple mixture.
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