SICILIAN-INSPIRED TUNA WITH SPICY COUSCOUS

SICILIAN-INSPIRED TUNA WITH SPICY COUSCOUS image

Yield Makes 2 main-course servings

Number Of Ingredients 14

2 fresh fillets of tuna, approximately 6 ounces each and 1 1/2 inches thick
salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil, separated
2 cloves garlic, peeled and smashed
1/2 teaspoon dried red chili flakes
1 8-ounce can of diced tomatoes with jalapenos (drained, liquid reserved)
3 scallions, roughly chopped
1 dozen kalamata olives, roughly chopped
1 teaspoon lemon zest, grated directly into pan (saves time!)
1 1/2 cups water
1 1/2 cups Israeli-style couscous
1 tablespoon mint or parsley, finely chopped (optional)
2 ounces feta cheese, crumbled (optional)
2 teaspoons pine nutes (optional)

Steps:

Over medium-high heat, add 1 tablespoon of oil in a 12-inch skillet with sides at least 2 inches high. Heat until oil is hot enough to sizzle a drop of water. Salt and pepper tuna fillets, and sear in the oil, 3 minutes per side. The fish will still be red in the center. Set fillets aside, loosely tented with tin foil, and from residual heat they will cook until the centers are pink. Turn heat to medium, add remaining oil, garlic, and chili, and tomatoes, and saute 2 minutes to let flavors mix. Next add scallions, olives, and lemon zest, and toss briefly. Pour reserved tomato juice and water into pan to deglaze, stirring and scraping up bits with a wooden or nylon spatula. Add the Israeli couscous, stir to mix, cover, and simmer over medium-low heat for 10 minutes. After this time, the couscous will be slightly al dente, and all but approximately 1/2 cup of the liquid will be absorbed. To serve, stir the remaining liquid into the couscous, divide it between two plates, top each with a tuna fillet. Garnish with mint or parsley, feta, and pine nuts if desired.