Pepper Seared Tuna With Vegetables And Herb Couscous

Recipe Ingredients

1 lb	454g / 16oz	Yellowfin tuna steaks (1" thick albacore
		Or bigeye tuna may be substituted)
1/2 cup	118ml	Freshly-cracked black pepper
1/2 cup	31g / 1.1oz	Onion - diced small (large)
2/3 cup	157ml	Couscous
1/4 cup	36g / 1.3oz	Diced green pepper
1 cup	237ml	Chicken stock
1 tablespoon	15ml	Thyme
1 tablespoon	15ml	Parsley
1 tablespoon	15ml	Oregano
1 tablespoon	15ml	Mint
1 tablespoon	15ml	Canola oil
1/4 cup	27g / 1oz	Diced carrot
1 cup	237ml	Boiling water
1/2 cup	73g / 2.6oz	Diced yellow pepper

Recipe Instructions

Preheat grill on high. In a sauce pan boil water and add couscous. Reduce heat and simmer until water is absorbed.

Heat the canola oil in a separate pan and saute the diced vegetables until tender. Add fresh herbs. Mix the vegetables into the couscous.

Press cracked black pepper onto both sides of the tuna steaks. Brush the grill with canola oil to prevent sticking. Place the tuna steaks on the hot grill and sear each side, approximately two minutes per side for rare steaks.

For a medium-rare steak, turn the grill down to medium, after searing the steak and cook approximately 5 to 8 minutes.

For a thoroughly cooked steak, grill on medium for approximately 8 to 10 minutes or more or until the center of the steak loses its translucent color and becomes opaque. Do not overcook.

Serve tuna on a bed of the couscous and vegetable mixture.

This recipe yields 2 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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