Best Couscous Tuna Tower Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NO-MAYO TUNA COUSCOUS SALAD RECIPE



No-Mayo Tuna Couscous Salad Recipe image

Easy couscous salad recipe with tuna, beans and fresh vegetables and herbs. Super healthy and satisfying.

Provided by The Mediterranean Dish

Categories     Salad

Time 17m

Number Of Ingredients 16

1 can kidney beans, rinsed and drained
8 oz grape tomatoes, halved
2 celery stalks, chopped
1/3 cup chopped red onions, PLUS a few onion slices for garnish
1/4 cup chopped chives
1/4 cup chopped fresh parsley leaves, PLUS more for garnish
1 1/2 tbsp capers
2 5-oz cans quality Albacore tuna, drained
1 tsp sweet paprika
1/2 tsp cumin
Salt and Pepper
1 tsp white wine vinegar
1 tsp fresh lemon juice
1/4 cup quality extra virgin olive oil
2 soft-boiled eggs, peeled and halved
1 8.8-oz package Wild Garden Heat and Serve Couscous Pilaf

Steps:

  • In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
  • Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
  • Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
  • Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.

ISRAELI COUSCOUS AND TUNA SALAD



Israeli Couscous and Tuna Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Steps:

  • Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
  • Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

SPICY TUNA COUSCOUS



Spicy Tuna Couscous image

Recipe for 1. Easy lunch. If you want it to be vegetarian, add 1/2 cup of drained chickpeas and omit the tuna.

Provided by Sonya01

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

1/4 cup couscous (45g)
1 teaspoon moroccan seasoning
1/4 cup boiling water (60ml)
1 tablespoon lemon juice
1 (95 g) tuna in brine, drained and flaked
2 green shallots, ends trimmed and finely chopped
1 tomatoes, coarsely chopped
1/4 lebanese cucumber, finely chopped
1/4 green capsicum, deseeded, finely chopped
1 tablespoon shredded of fresh mint
2 lettuce leaves

Steps:

  • Place couscous and seasoning into a heatproof bowl.
  • Pour over the water while stirring with a fork.
  • Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.
  • Fluff with a fork to separate the grains.
  • Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine.
  • Serve with the lettuce leaves.

Nutrition Facts : Calories 432, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.1, Sodium 371.1, Carbohydrate 52, Fiber 5.6, Sugar 6, Protein 36.9

HOT MUSTARD TUNA WITH HERBY COUSCOUS



Hot mustard tuna with herby couscous image

This is a dish that you'll make time and time again, it's so easy and it's superhealthy too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 12m

Number Of Ingredients 9

1 red onion , halved and finely sliced
zest and juice 1 lemon , plus wedges to serve
1 tbsp olive oil , plus extra for brushing
400ml hot vegetable stock
250g couscous
4 tuna steaks , about 140g/5oz each
2 tsp English mustard powder
bunch flat-leaf parsley , roughly chopped
2 tbsp capers

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.

Nutrition Facts : Calories 386 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.86 milligram of sodium

Related Topics