Seared Tuna with Couscous and California Raisins with Tomato and Onion Harissa Sauce
2 tbsp olive oil Tomato Sauce
Serves 4
You will need
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
Method
To make tomato sauce
- 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.
To make couscous
- 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.
To make tuna
- 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.
| 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 |
