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

Tomato Sauce
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

Seared Tuna with Couscous and California Raisins with Tomato and Onion Harissa Sauce

 

 

 

 

 

 

 

 

 


Method

To make tomato sauce

  1. 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.
  2. Cover and simmer for 30 minutes until thick. Stir in harissa and seasoning to taste. Keep warm.

To make couscous

  1. 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.
  2. 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.

To make tuna

  1. 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.
  2. Serve tuna steaks with couscous and tomato sauce. Drizzle with oil and garnish with fresh coriander.
Nutrition Facts (per serving)
Calories 681kcals
Total Fat
of which saturated fats
26g
6g
Protein 59g
Carbohydrates 58g
Fibre 3.5g
Iron 7.6mg
Sodium 421mg