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Tuna with pearl couscous
Tuna with pearl couscous
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Discover the delicious versatility of tuna with this amazing recipe featuring a member of the mackerel family.
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 (see note)
  • 2 x 250g pieces yellowfin tuna
  • 2 small calamari tubes, cut into rings
  • 300g clams, rinsed
  • 125.00 ml small basil leaves
Instructions:
  • In a frying pan, warm 80ml (1/3 cup) oil over low to medium heat. Sauté garlic and chili until soft, around 1 minute. Stir in tomatoes, tomato paste, and 1 teaspoon of salt; cook until tomatoes soften slightly, about 2 minutes. Pour in wine and simmer until reduced by half, about 5 minutes. Lastly, add couscous and 310ml (1 1/4 cups) boiling water, simmer for 10 minutes until couscous is tender.
  • Brush the tuna with a luxurious coat of 1 tablespoon of oil, and generously season both sides with salt and pepper. Sear the tuna in a hot, heavy-based frying pan for 1 minute on each side to achieve a perfect medium-rare doneness. Transfer the succulent tuna to a waiting plate.
  • Drizzle the remaining oil into the pan with the calamari, stirring for 1 minute or until the calamari turns opaque. Remove the calamari from the pan. Next, add the clams and 60ml (1/4 cup) water to the pan. Cover and cook for 3 minutes, or until the clams open.
  • Quarter the tuna. Mix in calamari and basil with the couscous, stirring until combined. Strain the clams into the couscous. Serve the couscous mixture with tuna and clams in bowls. Enjoy!

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