Ingredients
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3/4 cup couscous
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4 cups vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups)
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5 tablespoons butter
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4 teaspoons salt
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3 tablespoons olive oil
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1/8 teaspoon turmeric
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1/8 cup pistachio nut, shells removed
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3/4 cup bell pepper, chopped up (multi-colored)
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2 spring onions, cleaned and chopped up (1/2 inch lengths)
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1/8 cup kalamata olive, pits remove, coarsely chopped up
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2 tablespoons fresh tarragon (substitute 1 tablespoon dry tarragon)
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4 tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces)
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4 tablespoons lime juice (marinade) or 4 tablespoons lemon juice (marinade)
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1/8 cup marsala wine
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2 tablespoons flour
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2 tablespoons tarragon, 2 sprigs
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2 tablespoons capers
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1 teaspoon pepper
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2 valencia oranges, cut up into 1/2 round slices, wedges
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3 tablespoons orange zest
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1/4 cup feta cheese, crumbled (French, less salty)
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16 kalamata olives
Instructions
- 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.