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grilled tuna on curried couscous |
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| Ingredients -
Serves 4 |
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Method |
250g tuna steaks
50ml Grappolini Paneolio Extra Virgin Olive Oil
Salt and freshly ground pepper
160ml fish stock
80g couscous
1 tsp mild curry powder
1g saffron threads
2 tbsp chopped onion
1 garlic clove, chopped
1 tomato, chopped
1 tsp capers |
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Season the tuna with the salt, pepper and a drizzle of extra virgin olive oil.
Leave in a dish to marinate for about 1 hour.
Refrigerate. Bring the fish stock to boil in a pan.
In a frying pan, fry the garlic and onion until soft and
translucent. Add the curry powder and saffron and fry again
for another few minutes.
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Pour
in the stock and the couscous and bring to the boil. Remove
from the heat and leave to rest until all the stock has been
absorbed.
On a hot grill, grill the tuna on both sides according to
your liking. To serve put 3 tbsp of couscous on a flat plate,
place the tuna on top and spread the chopped tomatoes mixed
with extra virgin olive oil and capers around the fish.
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| Tuna should preferably be served underdone,
rare to medium, to achieve a pleasant and moist taste. |
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