Ingredients
2 cups San Remo Gluten Free Cous Cous
4 – 150g Tuna steaks (bluefin)
1 lemon, zested & juiced
¼ cup chopped flat leaf parsley
¼ cup coriander leafs
¼ cup chopped dill
½ cup celery leafs
1tspn sumac
1sml red onion, finely sliced
3 cups of chicken stock
1 green apple, finely sliced
2tbspn olive oil
Method
Place chicken stock into a saucepan and bring to the boil. Meanwhile place 2 cups of couscous into a large bowl. Pour chicken stock over couscous and cover with cling wrap and set aside.
In a bowl, place tuna, sumac & olive oil. Mix together. Heat a griddle pan on medium to high and place tuna into pan. Cook for 2mins on each side.
Add to couscous, herbs, lemon zest, apple and juice and mix well. Season couscous with salt and pepper.
Serve even amounts of couscous into 4 plates, slice tuna and place on top. Scatter a few celery leafs over tuna to finish.
Difficulty: 2
Prep Time: 15mins
Cooking time: 10mins
Substitute pasta shape: couscous
