TUNA-AND-ORANGE LETTUCE CUPS WITH COUSCOUS CAKES
Fennel adds crunch and orange lends a sweet, citrusy note to this deconstructed tuna salad, while these herby couscous cakes can get even the most devoted carb-craver out of their rice and potatoes rut.
Provided by Martha Stewart
Categories Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces; squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 tablespoonoil; season with salt and pepper. Toss well to combine and set aside.
- In another large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper. In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Working in batches, drop couscous mixture in 1/4-cup mounds (8 mounds total). Witha small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping once. Drain on paper towels.
- Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired. Serve with couscous cakes.
Nutrition Facts : Calories 394 g, Fat 19 g, Fiber 4 g, Protein 25 g
TUNA WITH CITRUS VINAIGRETTE OVER COUSCOUS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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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