- Cooking time
- 20 minutes
- 2 people
Ingredients hide check list
For the salsa:
For the couscous:
The salsa contains a wide variety of vitamins and the couscous is a good low-fat, medium G.I. carbohydrate. It goes without saying that fresh tuna is one of the better sources of omega-3 fatty acids — good for your heart and good for your brain.
- Prepare the salsa: combine all the ingredients, season and refrigerate.
- Turn on the griddle and leave it to get really hot.
- Prepare the couscous: add a drop of olive oil and about 150ml (5.27 fl oz) stock (check pack for exact amount — an approximate measure is an equal volume of liquid to couscous), stir and leave for 5 minutes. In a separate dish, pour boiling water on the cranberries and leave for a few minutes to soften. Strain and stir into the couscous when it is ready, fluffing it up gently with a fork. Add the spices and season couscous according to taste.
- When the griddle is smoking hot, season the tuna steaks with salt and black pepper, brush with a little oil and then place on the griddle for about 2 minutes each side, less if they are not very thick. They need to be pink in the middle or they will be tough. Give the steaks a squeeze of lemon or lime juice, season with more salt and pepper and serve on individual plates with the couscous and the salsa.
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