Mediterranean Summer Breeze Tuna Entrée Recipe

Name: Mediterranean Summer Breeze Tuna Entrée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup couscous; 4 cups vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups); 5 tablespoons butter; 4 teaspoons salt; 3 tablespoons olive oil; 1/8 teaspoon turmeric; 1/8 cup pistachio nut, shells removed; 3/4 cup bell pepper, chopped up (multi-colored); 2 spring onions, cleaned and chopped up (1/2 inch lengths); 1/8 cup kalamata olive, pits remove, coarsely chopped up; 2 tablespoons fresh tarragon (substitute 1 tablespoon dry tarragon); 4 tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces); 4 tablespoons lime juice (marinade) or 4 tablespoons lemon juice (marinade); 1/8 cup marsala wine; 2 tablespoons flour; 2 tablespoons tarragon, 2 sprigs; 2 tablespoons capers; 1 teaspoon pepper; 2 valencia oranges, cut up into 1/2 round slices, wedges; 3 tablespoons orange zest; 16 kalamata olives; 1/4 cup feta cheese, crumbled (French, less salty)

Servings: persons

3/4 cup couscous
4 cups vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups)
5 tablespoons butter
4 teaspoons salt
3 tablespoons olive oil
1/8 teaspoon turmeric
1/8 cup pistachio nut, shells removed
3/4 cup bell pepper, chopped up (multi-colored)
2 spring onions, cleaned and chopped up (1/2 inch lengths)
1/8 cup kalamata olive, pits remove, coarsely chopped up
2 tablespoons fresh tarragon (substitute 1 tablespoon dry tarragon)
4 tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces)
4 tablespoons lime juice (marinade) or 4 tablespoons lemon juice (marinade)
1/8 cup marsala wine
2 tablespoons flour
2 tablespoons tarragon, 2 sprigs
2 tablespoons capers
1 teaspoon pepper
2 valencia oranges, cut up into 1/2 round slices, wedges
3 tablespoons orange zest
16 kalamata olives
1/4 cup feta cheese, crumbled (French, less salty)

1
COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included); Remove from heat.
2
Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.
3
VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.
4
FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.
5
PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.
6
Serve with a white wine and enjoy!
7
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8
Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.

634

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 22 ingredients. The key ingredients include: 3/4 cup couscous, 4 cups vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups), 5 tablespoons butter, 4 teaspoons salt, and more.

Yes, Mediterranean Summer Breeze Tuna Entrée 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.

Mediterranean Summer Breeze Tuna Entrée

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