Tuna Steaks With Lemon Yogurt Drizzle Over Couscous Recipes

TUNA STEAKS WITH LEMON YOGURT DRIZZLE OVER COUSCOUS

Steps:

• Make Sauce: In small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine.
• If the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery.
• For the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes.
• Meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes.
• Stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well.
• Add more salt as needed and keep covered and set aside.
• Heat the same saute pan over moderate heat
• Brush tuna steaks lightly with olive oil and season both sides with salt and pepper.
• Sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done).
• Divide couscous between two plates.
• If you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice).
• In a small saucepan GENTLY heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous.
• Sprinkle half the pistachios and capers, if using, over plates and serve immediately.

HOT MUSTARD TUNA WITH HERBY COUSCOUS

Steps:

• Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
• Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS

Steps:

• Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
• Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

FRESH TUNA STEAKS ON A BED OF COUSCOUS

Steps:

• In a medium pot place the chicken broth over medium heat and bring to a boil. Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. Stir all well. Cover and remove from heat. Set aside.
• Heat 4 tablespoons olive oil in a large frypan. Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. Sear the fish about one minute on each side, just so the flesh tightens up and whitens. Using a large turn slip under and turn over gently. Turn the heat to medium low.
• Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves.
• Sprinkle with salt and pepper lightly.
• Keep uncovered and cook another two minutes on each side. Fish should be opaque but not dry.
• Place steaks onto a heated platter.
• Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up.
• Add the tomato, olives, capers and toss over the high heat.
• Fluff the couscous with a fork, and place on a large platter. Place the tuna steaks nicely on top of all the couscous.
• Pour the tomato mixture over the tuna and couscous.
• Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes.
• Serve while hot.
• A nice fresh green salad and glass of wine is all you need to complete the meal.

FRESH TUNA STEAKS WITH LEMON

Steps:

• Wash parsley and pat dry with paper towels.
• Mince parsley with peeled garlic.
• Wash and dry whole lemon, grate half the zest.
• Peel rest of rind and discard it.
• Slice lemon thinly.
• Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
• Add wine, oil, parsley and garlic mixture, and grated lemon peel.
• Beat with fork until well blended.
• Wash and dry tuna.
• Arrange in saute or large omelet pan.
• Pour sauce over tuna and cover with lemon slices.
• Cook fish over high heat for 7-8 minutes,
• Remove lemon slices and turn fish over.
• Cook for another 2 minutes.
• Slice remaing lemon.
• Arrange tuna on serving plate.
• Drizzle with cooking juices.
• Decorate with uncooked lemon slices and sprigs of parsley.
• Serve hot or at room temperature.