Lime seared tuna with roasted vegetables and couscous
- Preheat a fan oven to 180 deg C.
- Lay out the tuna fillets, squeeze the lime juice evenly over both sides. Leave for at least half an hour.
- 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.
- 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.
- 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.
- Lay your couscous and cooked roasted vegetables on the plate.
- 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).
- Garnish with remaining fresh herbs and lemon wedge.
- Serve immediately, with a green vegetable like broccoli.
- 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.