Couscous with tuna
2 servings
30 minutes
Couscous with tuna is a refined dish of Moroccan cuisine that combines the tenderness of seafood with the aroma of Eastern spices and the freshness of greens. The couscous soaked in dressing becomes an ideal base for juicy tuna, which is fried in sesame, revealing a rich nutty flavor. Cherry tomatoes add a light sweetness, while arugula and corn salad provide spiciness and freshness. This recipe traces back to North African culinary traditions where simple ingredients transform into vibrant gastronomic masterpieces. Couscous with tuna is a light yet nutritious dish suitable for both festive dinners and everyday meals.
1
First, we prepare the couscous. We pour boiling water one and a half times more than the couscous and cover it with a lid.
- Couscous: 200 g
2
Tear the arugula if the leaves are large, cut the cherry tomatoes into 4 pieces and add them to the cooked couscous. Dress with green dressing.
- Rocket (arugula): 50 g
- Cherry tomatoes: 8 pieces
- Salad dressing: 75 ml
3
We coat the tuna steaks in sesame and place them in a hot pan with sesame oil.
- Sesame seeds: 20 g
- Sesame oil: 20 ml
- Tuna: 300 g
4
We fry the tuna on high heat for a short time, as sesame oil burns very quickly. Fry the tuna on both sides for 30 seconds, depending on the thickness of your steaks, it can be less. In the end, the meat inside should remain pink! We cut the tuna diagonally into nice pieces.
5
We place couscous on plates, add tuna on top, and garnish with corn. The slice of tuna must be seasoned with freshly ground black pepper and salt.
- Lamb's lettuce (mache): 50 g
- Tuna: 300 g
