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Lime seared tuna with roasted vegetables and couscous

By Sophie E on 17th Jul, 2014

Lime seared tuna with roasted vegetables and couscous

Method

  1. Preheat a fan oven to 180 deg C.
  2. Lay out the tuna fillets, squeeze the lime juice evenly over both sides. Leave for at least half an hour.
  3. Lay all the chopped vegetables and garlic cloves on a large baking tray. If they are piled on top of each other, use 2 baking trays. Pour over a few glugs of olive oil and sprinkle over the lemon juice. Season with salt and pepper. Mix all together and cook for 20 minutes, until going brown but not burnt.
  4. Meanwhile place your couscous in a heatproof bowl. Pour in the freshly boiled stock or water as per the instructions on your couscous packet, add a tablespoon of olive oil, stir, cover and leave for 5-10 minutes. Add the zest and juice of the lemon and most of the fresh chopped herbs to the couscous (leaving a few chopped herbs for garnish), season with salt and pepper and mix well.
  5. Now heat a large frying pan to a high heat, pour in small glug of olive oil, season your tuna steaks with salt and pepper and sear them. Mine were quite thick and I like it still pink in the middle, so I did 2- 3 minutes on each side.
  6. Lay your couscous and cooked roasted vegetables on the plate.
  7. Lay your tuna on top, either whole or cut into 2 halves (which allows you to check and show off the cooking of the tuna at the same time).
  8. Garnish with remaining fresh herbs and lemon wedge.
  9. Serve immediately, with a green vegetable like broccoli.

Recipe Notes

  • Try this tuna with a Lebanese red or a Pinot Noir.
  • Try using food rings or cookie cutters to serve the couscous or roasted vegetables in more ‘cheffy’ geometric shapes.
  • To make this gluten free, use a corn or rice based gluten free couscous.
vegetable  / tuna  / lime  / fish  / couscous
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