About The Dish
Discover the delightful flavors of Tuna with Pearl Couscous, a dish that combines succulent tuna with fluffy pearl couscous for a satisfying meal. This easy-to-follow recipe is perfect for busy weeknights or elegant dinner parties. The combination of fresh vegetables and a zesty
dressing elevates the dish, making it a favorite for seafood lovers.
Order premium tuna online from Pearl Seafoods to ensure the freshest
ingredients and create this delicious meal at home with ease!
Ingredients List
- 200g of Tuna Loins (for searing) – 4 pieces
- 250g of Pearl Couscous
- 2 tablespoons of Olive Oil
- 3 cloves of Garlic, sliced
- 1 Red Chilli, chopped
- 3 medium Tomatoes, halved
- 2 tablespoons of Tomato Paste
- 1 teaspoon of Salt (adjust to taste)
- 100ml (1/2 cup) of White Wine
- 310ml (1 1/4 cups) of Boiling Water
- 200g of Calamari Rings
- 500g of Clams, fresh and scrubbed
- A handful of Fresh Basil, roughly chopped
Steps
- In a frying pan, heat 80ml (1/3 cup) of oil over low to medium heat. Add the sliced garlic and chopped chilli, cooking for 1 minute until softened. Stir in the halved tomatoes, tomato paste, and 1 teaspoon of salt, and cook for 2 minutes until the tomatoes begin to soften. Pour in the wine and simmer for 5 minutes until it reduces by half. Add the couscous and 310ml (1 1/4 cups) of boiling water, and let it simmer for 10 minutes until the couscous is tender.
- While the couscous is cooking, brush the tuna loins with 1 tablespoon of oil and season both sides with salt and pepper. Heat a heavy-based frying pan over high heat and sear the tuna for 1 minute on
each side for a medium-rare finish. Remove the tuna from the pan and set it aside on a plate. - Add the remaining 1 tablespoon of oil to the pan along with the calamari rings, stirring for 1 minute or until they turn opaque. Remove the calamari from the pan. Next, add the clams and 60ml (1/4 cup) of water to the same pan. Cover and cook for 3 minutes or until the clams have opened.
- Slice the tuna into quarters. Mix the calamari and basil into the couscous mixture, stirring gently to combine. Strain the clams through a fine sieve into the couscous mixture. Serve the couscous mixture in
bowls, topped with the tuna and clams.