Tuna with Citrus Vinaigrette Over Couscous

Rehydrated couscous for 4 servings 4 individual 1inch thick fresh tuna steaks

2 tablespoons olive oil

2 tablespoons rice wine vinegar

1 1/2 tablespoons soy sauce

1 teaspoon grated fresh ginger

1/8 teaspoon dried red flakes

1/3 cup orange juice

2 tablespoons fresh lemon juice

1 teaspoon toasted ground cumin

2 tablespoons olive oil

4 oranges, -- cut into supremes

Chopped fresh mint Salt and pepper

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.

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