Tuna With Pearl Couscous

Tuna With Pearl Couscous

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!

Recipe Information

Serves

4 people

Preparation

10 minutes

Cooking

25 minutes

Difficulty

Moderate

Ingredients

  • 120ml extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 bird’s-eye chilli, seeded, finely chopped
  • 300g grape tomatoes, halved
  • 50g tomato paste
  • 125ml (1/2 cup) dry white wine
  • 150g pearl couscous
  • 2 x 250g pieces yellowfin tuna
  • 2 small calamari tubes, cut into rings
  • 300g clams, rinsed
  • 1/2 cup small basil leaves

Steps

  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.

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