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1
Make Sauce: In small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine.
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2
If the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery.
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3
For the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes.
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4
Meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes.
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5
Stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well.
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6
Add more salt as needed and keep covered and set aside.
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7
Heat the same saute pan over moderate heat
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8
Brush tuna steaks lightly with olive oil and season both sides with salt and pepper.
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9
Sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done).
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10
Divide couscous between two plates.
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11
If you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice).
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12
In a small saucepan GENTLY heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous.
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13
Sprinkle half the pistachios and capers, if using, over plates and serve immediately.
