Tuna with Citrus Vinaigrette Over Couscous (Michele Urvater) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
2 tablespoons olive oil |
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.
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