Tuna With Citrus Vinaigrette Over Couscous Recipes

Steps:

• Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
• Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
• Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Steps:

• Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
• Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.

Steps:

• Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible.
• Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab 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.

Steps:

• Make Sauce: In small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine.
• If the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery.
• For the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes.
• Meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes.
• Stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well.
• Add more salt as needed and keep covered and set aside.
• Heat the same saute pan over moderate heat
• Brush tuna steaks lightly with olive oil and season both sides with salt and pepper.
• Sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done).
• Divide couscous between two plates.
• If you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice).
• In a small saucepan GENTLY heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous.
• Sprinkle half the pistachios and capers, if using, over plates and serve immediately.