Tuna With Citrus Vinaigrette Over Couscous

Recipe Ingredients

		Rehydrated couscous for 4 servings
4		Fresh tuna steaks - (1" thick)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Rice wine vinegar
1 1/2 tablespoons	22ml	Soy sauce
1 teaspoon	5ml	Grated fresh ginger
1/8 teaspoon	0.6ml	Dried red flakes
1/3 cup	78ml	Orange juice
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Toasted ground cumin
2 tablespoons	30ml	Olive oil
4		Oranges - cut into supremes
		Chopped fresh mint
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Set the tuna steaks in a glass or porcelain dish. Blend 2 tablespoons olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add to tuna steaks and marinate for as long as possible.

Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tablespoons 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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6656)

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