NEW RECIPE! Seared Tuna with Couscous and California Raisins with Tomato and Onion Harissa Sauce (Serves 4)

You will need 2 tbsp olive oil 2 shallots, peeled and chopped 2 cloves, garlic peeled and chopped 1 bay leaf 30g Californian Raisins 2tsp ground cumin 1tsp soft light brown sugar 1tbsp red wine vinegar 300g couscous 500ml fish stock 500g vine tomatoes peeled and chopped 1 tbsp olive oil 1 carrot, peeled and chopped. 1 bayleaf 2 tbsp tomato puree 2tbsp harissa paste Seasoning to taste 4 tuna steaks Olive oil to drizzle Coriander to garnish Nutrition Facts (per serving) Calories 681kcals Total fat 26g of which saturated fats 6g Protein 59g Carbohydrates 58g Fibre 3.5g Iron 7.6mg Sodium 421mg Method Heat the oil in a saucepan. Fry the carrot and onions for 2 minutes. Add garlic, bay leaf, tomatoes and tomato puree. Bring to boil, stirring. Cover and simmer for 30 minutes until thick. Stir in harissa and seasoning to taste. Keep warm. Heat the oil in a saucepan. Add shallot, garlic and bay leaf. Cook for 2 minutes. Stir in raisins, cumin, sugar and vinegar. Cook for 1 minute, stirring. Add couscous and stir to blend well. Add the stock, stir, bring to the boil and simmer for 1 minute until stock has been absorbed. Heat a griddle pan until hot. Sear tuna steaks for 2-3 minutes. Turn once to reveal sear marks and cook for a further 2-3 minutes. Serve tuna steaks with couscous and tomato sauce. Drizzle with oil and garnish with fresh coriander.