Cook it :: Tuna with Olives, Almonds, & Mint Cucumber Couscous

Here is another one of Chef Jason Wilson's couscous recipes that I have been dying to share with you.  Doesn't it sound delicious??  I can't wait to try it!  

Enjoy

Pacific Albacore Tuna with Olives, Almonds, & Mint Cucumber Couscous 

Ingredients:

1 box NEAR EAST® Roasted Garlic & Olive Oil Couscous

½ cup loosely packed fresh mint leaves

1 tsp. lemon zest

3 tbs. Kosher salt

¼ cup extra virgin olive oil

6 fresh Pacific albacore tuna steaks* (boneless, skin off), 4 – 5 oz. each

1 tsp. ground black pepper

1 tsp. paprika

1 tsp. chopped parsley

1½ cups vegetable broth

3 tbs. rough chopped green olives (Cerignola, Arbequina, or Picholine)

2 tbs. lemon juice

¼ cup roasted almonds (chopped rough)

½ cup peeled and small diced English cucumber

*A good alternate to albacore tuna steaks is fresh halibut filets (boneless, skin off)

Preparation Instructions:

In a blender, puree the mint, lemon zest and 1 tbs. Kosher salt with 3 tbs. of the olive oil until smooth. Reserve refrigerated.

Marinate the albacore with 1 tbs. Kosher salt, the black pepper, paprika and chopped parsley by tossing all ingredients in a bowl and coating well.

Simmer the vegetable broth in a large fry pan and add the Near East® Roasted Garlic & Olive Oil Couscous, contents of Spice Sack, olives, lemon juice and remaining 1 tbs. Kosher salt. Cover with plastic wrap and allow 5-6 minutes for the couscous to bloom.

Toss couscous with mint puree, almonds and cucumbers.

In a large fry pan on medium high heat, sear all sides of the albacore until fish is cooked medium rare (roughly 5 minutes)**, remove from heat and slice in desired portions (3 slices per person) before serving with couscous.

** If cooking halibut, sear all sides until the fish is cooked through (roughly 8 minutes).

Serves 6