Description
Recipe came from my kitchen on the spur of the moment, was enticing so submitted it into the ready set cook contest 2005. Hope you give it a try.
Ingredients
- Chicken Broth
- Couscous
- Green Onions
- Bell Pepper
- Lemon Zest
- Chickpeas
- Olive Oil
- Tuna Steaks
- Onion
- Italian Parsley
- Garlic Cloves
- Fresh Basil
- Dry White Wine
- Plum Tomatoes
- Kalamata Olive
- Capers
- Salt And Pepper
Instructions
- In a medium pot place the chicken broth over medium heat and bring to a boil
- Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas
- Stir all well
- Cover and remove from heat
- Set aside
- Heat 4 tablespoons olive oil in a large frypan
- Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops
- Sear the fish about one minute on each side, just so the flesh tightens up and whitens
- Using a large turn slip under and turn over gently
- Turn the heat to medium low
- Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves
- Sprinkle with salt and pepper lightly
- Keep uncovered and cook another two minutes on each side
- Fish should be opaque but not dry
- Place steaks onto a heated platter
- Turn the heat up under the frypan and add remaining white wine
- Scrape bottom of pan to get all the bits up
- Add the tomato, olives, capers and toss over the high heat
- Fluff the couscous with a fork, and place on a large platter
- Place the tuna steaks nicely on top of all the couscous
- Pour the tomato mixture over the tuna and couscous
- Sprinkle with some fresh chopped basil and the last of the olive oil
- Can also sprinkle with a few red pepper flakes
- Serve while hot
- A nice fresh green salad and glass of wine is all you need to complete the meal