Tuna With Citrus Vinaigrette Over Couscous
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ew, Import, Text | 1 | Servings | ||
INGREDIENTS
| Rehydrated couscous for 4 | ||
| servings | ||
| 4 | Individual 1inch thick fresh | |
| tuna steaks | ||
| 2 | T | Olive oil |
| 2 | T | Rice wine vinegar |
| 1 1/2 | T | Soy sauce |
| 1 | t | Grated fresh ginger |
| 1/8 | t | Dried red flakes |
| 1/3 | c | Orange juice |
| 2 | T | Fresh lemon juice |
| 1 | t | Toasted ground cumin |
| 2 | T | Olive oil |
| 4 | Oranges, cut into supremes | |
| Chopped fresh mint | ||
| Salt and pepper |
INSTRUCTIONS
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. Yield: 4 serving Recipe By :COOKING MONDAY TO FRIDAY SHOW#MF6656 Posted to MC-Recipe Digest V1 #234 Date: Tue, 1 Oct 1996 23:31:12 -0400 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 446
Total Fat: 54.8g
Cholesterol: 0mg
Sodium: 810.2mg
Potassium: 519.7mg
Carbohydrates: 27.2g
Fiber: <1g
Sugar: 8.2g
Protein: 2.5g