2 cups San Remo Couscous
2 cups vegetable stock
2 x 200g steaks yellow fin tuna
6 ripe tomatoes
10 fresh bocconcini
½ bunch basil
1 head of celery (inner small stalks)
Extra virgin olive oil
¼ cup white balsamic
Salt & pepper
Bring vegetable stock to the boil and place couscous into a large bowl. Pour boiling stock over couscous and cover the bowl with cling wrap. Set aside for 5 minutes.
Once cooled, use a fork to fluff couscous. Place tuna into a frypan and cook for 2 minutes on each side. Remove from the pan and allow to cool on a plate.
To make salad, cut the tomatoes into small chunks and place into a large bowl.
Next tear pieces of bocconcini into the bowl. Slice the inner of the celery into small pieces and add celery leaves too.
Break the tuna into pieces and tear the basil leaves into salad. Drizzle with a good amount of olive oil and balsamic. Add salt & pepper to taste.
Add the couscous and toss gently together and serve.