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Tuna with chargrilled capsicum mayonnaise
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Try a simple seared tuna with a refreshing vegetable salad for a delicious summer dish.
Ingredients:
  • 100g bought chargrilled capsicum, coarsely chopped
  • 50g semi-dried tomatoes
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 27.30 gm olive oil
  • 4 (about 200g each, 2cm-thick) tuna steaks
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • 80g (1/2 cup) currants
  • 65g (1/2cup) toasted slivered almonds
  • 125.00 ml coarsely chopped fresh coriander
  • 62.50 ml coarsely chopped fresh mint
  • 1 tsp finely grated lemon rind
Instructions:
  • Combine the capsicum, tomatoes, and mayonnaise in a food processor. Blend until smooth. Season with salt and pepper to taste.
  • Mix minced garlic with 2 teaspoons of oil in a small bowl. Brush the tuna with the garlic oil, season with salt and pepper. Heat a large non-stick frying pan over high heat and cook tuna for 2 minutes on each side for medium doneness. Place the tuna on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Place couscous in a heatproof bowl. Pour over boiling water and remaining oil while stirring gently. Cover and let sit for 2 minutes until liquid is absorbed. Fluff with a fork, then mix in currants, almonds, coriander, mint, and lemon rind. Season with salt and pepper to taste.
  • Plate the couscous, then garnish it with tuna and a dollop of capsicum mayonnaise before serving.

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