Caribbean Tuna Recipe

Name: Caribbean Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/2 cups chopped fresh pineapple; 1 cup quartered cherry tomatoes; 1/2 cup finely chopped green pepper; 2 tablespoons rice vinegar; 1/2 teaspoon curry powder; 1/4 teaspoon ground red pepper; 1/2 cup frozen orange juice concentrate, thawed and undiluted; 1/2 cup water; 2 tablespoons minced fresh thyme; 2 teaspoons olive oil; 1 teaspoon freshly ground pepper; 4 cloves garlic, minced; 4 (4-ounce) tuna steaks (1 inch thick); Vegetable cooking spray; 1 1/2 cups water; 1/4 teaspoon salt; 1 cup couscous, uncooked

Servings: persons

1 1/2 cups chopped fresh pineapple
1 cup quartered cherry tomatoes
1/2 cup finely chopped green pepper
2 tablespoons rice vinegar
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
1/2 cup frozen orange juice concentrate, thawed and undiluted
1/2 cup water
2 tablespoons minced fresh thyme
2 teaspoons olive oil
1 teaspoon freshly ground pepper
4 cloves garlic, minced
4 (4-ounce) tuna steaks (1 inch thick)
Vegetable cooking spray
1 1/2 cups water
1/4 teaspoon salt
1 cup couscous, uncooked

1
Combine first 6 ingredients in a medium bowl, stirring well. Cover and set aside.
2
Combine concentrate and next 5 ingredients; reserve one-half of mixture. Pour remaining mixture into a heavy-duty, zip-top plastic bag; add fish. Seal bag, and shake lightly until fish is well coated. Marinate in refrigerator up to 3 hours, turning bag occasionally.
3
Remove fish from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add fish; cook 2 to 3 minutes on each side or until browned. Add reserved juice mixture to skillet. Bring to a boil; reduce heat, and simmer 10 to 12 minutes or until fish flakes easily when tested with a fork.
4
Bring 1 1/2 cups water and salt to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
5
To serve, place couscous evenly on 4 plates; top couscous with fish. Spoon any remaining pan juices over fish and couscous. Top evenly with reserved pineapple mixture.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups chopped fresh pineapple, 1 cup quartered cherry tomatoes, 1/2 cup finely chopped green pepper, 2 tablespoons rice vinegar, and more.

Yes, Caribbean Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Tuna

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