Tuna With Citrus Vinaigrette Over Couscous

* Exported from MasterCook II *

TUNA WITH CITRUS VINAIGRETTE OVER COUSCOUS

Recipe By :COOKING MONDAY TO FRIDAY SHOW#MF6656
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rehydrated couscous for 4 servings
4 individual 1inch thick fresh tuna steaks
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/8 teaspoon dried red flakes
1/3 cup orange juice
2 tablespoons fresh lemon juice
1 teaspoon toasted ground cumin
2 tablespoons olive oil
4 oranges, -- cut into supremes
Chopped fresh mint
Salt and pepper


Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil,
rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna
steaks and marinate for as long as possible.

Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab
olive oil and orange supremes.

Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it
into thin strips and set over couscous; garnish with oranges and fresh
mint.

Yield: 4 serving

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