Seafood Recipes

Tuna with PearlCouscous

Seared tuna served over pearl couscous cooked with tomatoes, garlic, chilli and white wine, with calamari, clams and basil.

Tuna with Pearl Couscous
4 People
Serves
10 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Mediterranean
Cuisine
The Recipe

About This SeafoodDish

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

  1. 200g of Tuna Loins (for searing) – 4 pieces
  2. 250g of Pearl Couscous
  3. 2 tablespoons of Olive Oil
  4. 3 cloves of Garlic, sliced
  5. 1 Red Chilli, chopped
  6. 3 medium Tomatoes, halved
  7. 2 tablespoons of Tomato Paste
  8. 1 teaspoon of Salt (adjust to taste)
  9. 100ml (1/2 cup) of White Wine
  10. 310ml (1 1/4 cups) of Boiling Water
  11. 200g of Calamari Rings
  12. 500g of Clams, fresh and scrubbed
  13. A handful of Fresh Basil, roughly chopped

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
From Our Kitchen

Chef's Tip

Premium tuna is best treated with confidence and restraint. A fast, high-heat sear keeps the outside caramelised while the center stays tender, silky, and medium-rare. The pearl couscous absorbs the rich seafood juices beautifully, while fresh basil, tomato, calamari, and clams add brightness and depth without overpowering the clean flavour of the tuna.

FEATURED

FeaturedProduct

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Fresh yellowfin tuna loin displayed on black slate over crushed ice with lemon

Fresh Yellowfin Tuna Loin

1kg

A firm, meaty tuna loin with a mild, clean flavour,...

$65.00 kg
$65.00 kg
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NUTRITION

NutritionPerServing

  • Calories 480 kcal
  • Total Fat 18.0 g
  • Total Carbohydrate 32.0 g
  • Protein 42.0 g
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