Best Tuna Over Tomatoes Chickpeas And Couscous Recipes

CHICKPEA TUNA SALAD

Steps:

• Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion after taste).
• To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
• Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!

NO-MAYO TUNA COUSCOUS SALAD RECIPE

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.

COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO

Steps:

• Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
• Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
• When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
• Divide among dishes and top with the remaining feta and the celery or chile, if using.

MEDITERRANEAN CHICKPEA TUNA SALAD

Steps:

• Place all ingredients into a bowl and toss to combine. Adjust lemon juice, salt and pepper as needed.
• Enjoy!

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

TUNA OVER TOMATOES, CHICKPEAS AND COUSCOUS

Steps:

• Heat the oil in a large pan and fry the onion about 5 minutes or until soft.
• Add the crushed garlic and cook for a couple of minutes more.
• Add the wine and cook for a few minutes then add the tomatoes and chickpeas.
• Allow to cook gently for about 10 minutes.
• Meanwhile, pour the boiling water over the couscous and cover for about 5 minutes.
• Add the prepared couscous, herbs and capers to the tomato mix, season well with salt and pepper and set aside while you cook the tuna.
• Season the tuna steaks with salt and pepper.
• Heat the oil in a large pan and cook the tuna about 4 or 5 minutes each side: this will give you a rare steak, if you'd like it cooked more add a couple more minutes each side. Remember though that it will keep cooking after you take it off the heat.
• Gently reheat the tomato mix for a couple of minutes, then divide it between 4 plates and serve a tuna steak on each.
• Serve with a dollop of yogurt over each steak.

COUSCOUS WITH CHICK-PEAS AND TOMATOES

Steps:

• Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

SEARED TUNA WITH TOMATOES AND BASIL

Steps:

• In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
• Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

TUNA-STUFFED TOMATOES

Steps:

• In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.