Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto Recipe

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.

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 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.

Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto

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