Best Spicy Tuna Couscous Recipes

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

Ingredients

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

SICILIAN-INSPIRED TUNA WITH SPICY COUSCOUS

SICILIAN-INSPIRED TUNA WITH SPICY COUSCOUS image

Categories Fish Sauté Quick & Easy

Yield Makes 2 main-course servings

Number Of Ingredients 14

Ingredients

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.

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