Mediterranean Summer Breeze Tuna Entrée Recipes

Steps:

• Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
• Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

Steps:

• Combine tuna, onion, and parsley in a medium bowl.
• Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

Steps:

• COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included); Remove from heat.
• Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.
• VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.
• FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.
• PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.
• Serve with a white wine and enjoy!
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• Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.