Grilled Tuna with Grilled Ratatouille Couscous and

Name: Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat Israeli couscous; 1 1/4 cups vegetable stock or water; Kosher salt and freshly ground black pepper; 2 Japanese eggplants, halved; 2 zucchini, halved; 2 yellow squash, halved; 1 red onion, cut into thick slices; Canola oil, for brushing the vegetables and tuna; 1 pint grape or pear tomatoes; 2 tuna steaks, each about 1 1/2 inches thick; 1 cup basil leaves, roughly chopped, plus whole leaves for garnish; 1/3 cup toasted pine nuts; 3 cloves garlic, minced and crushed to a paste with salt; 1/4 cup grated Parmesan cheese; 1/4 cup olive oil, plus more for drizzling; Zest and juice of 1 lemon

Servings: persons

1 cup whole wheat Israeli couscous
1 1/4 cups vegetable stock or water
Kosher salt and freshly ground black pepper
2 Japanese eggplants, halved
2 zucchini, halved
2 yellow squash, halved
1 red onion, cut into thick slices
Canola oil, for brushing the vegetables and tuna
1 pint grape or pear tomatoes
2 tuna steaks, each about 1 1/2 inches thick
1 cup basil leaves, roughly chopped, plus whole leaves for garnish
1/3 cup toasted pine nuts
3 cloves garlic, minced and crushed to a paste with salt
1/4 cup grated Parmesan cheese
1/4 cup olive oil, plus more for drizzling
Zest and juice of 1 lemon

1
Special equipment: a grill basket
2
Toast 1/2 cup of the couscous in a dry skillet over medium heat.
3
Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes.
4
Remove from the heat, fluff with a fork, and set aside.
5
Heat the grill to medium-high.
6
Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender.
7
Remove, cool slightly, and cut into large chunks.
8
Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
9
Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
10
Put the chopped vegetables in a large bowl.
11
Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice.
12
Season with salt and pepper and gently toss.
13
Slice the tuna into thick slices.
14
Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil.
15
Garnish with whole basil leaves.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup whole wheat Israeli couscous, 1 1/4 cups vegetable stock or water, Kosher salt and freshly ground black pepper, 2 Japanese eggplants, halved, and more.

Yes, Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto 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.

That's it — enjoy your meal!

Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions