Wasabi Grilled Tuna with Couscous

Another great seafood recipe from Fresh Fish by Jennifer Trainer Thompson! The wasabi sauce was so good that I spooned over the tuna. The couscous was a great side dish on a hot summer day.

 

Wasabi Grilled Tuna with Couscous

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0368 2

 

Ingredients

  • 4 (6 to 8 ounces) excellent-quality tuna steaks, 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground pepper

Wasabi Sauce

  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons wasabi powder

Couscous

  • 1 cup whole-wheat Israeli couscous
  • 1 1/4 cup vegetable stock or water
  • 1 cup cherry tomatoes, halved
  • 1 scallion finely chopped
  • 1 tablespoon small capers
  • 3 tablespoons chopped basil leaves
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • salt and freshly ground pepper

 

Directions

  1. To prepare the couscous: Toast half the couscous in a dry skillet over medium heat. Bring the stock to a boil in a medium pot, stir in the couscous, cover and simmer over low heat until the stock is absorbed and the couscous is tender, about 10 minutes. Remove from heat, fluff with a fork and set aside.
  2. Put the tomatoes, scallions, capers, and basil in a serving bowl. Stir in the couscous. Whisk the garlic, olive oil, lemon juice, salt and pepper to taste in a small bowl and pour over the couscous. Toss to combine.
  3. To prepare the sauce: Whisk the soy sauce, rice wine vinegar, honey, sesame oil, and the wasabi powder in a small bowl. Taste, and add more wasabi if desired.
  4. Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna on a very hot grill 1 to 2 minutes per side depending on preference. Should be pink or red in center.

 

 

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