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.