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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.—Jennifer Honeycutt, Nashville, Tennessee Ingredients:
1 small onion, chopped |
1 tablespoon canola oil |
2/3 cup uncooked couscous |
1-1/4 cups water |
2 cans (6 ounces each) light water-packed tuna, drained and flaked |
1/3 cup minced fresh parsley |
2 tablespoons capers, drained |
2 tablespoons sliced ripe olives, drained |
1 tablespoon grated lemon peel |
1 tablespoon lemon juice |
dash salt and pepper |
1 tablespoon red wine vinaigrette |
2 cups torn curly endive |
8 thick slices red tomatoes |
8 thick slices yellow tomatoes |
Directions:
1. In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until couscous is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly.
2. In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon peel, lemon juice, salt and pepper; set aside.
3. Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves. Yield: 8 servings.
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