Grilled Tuna With Grilled Ratatouille Couscous And Deconstructed Pesto
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Special equipment: a grill basket Toast 1/2 cup of the couscous in a dry skillet over medium heat
2
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
3
Remove from the heat, fluff with a fork, and set aside
4
Heat the grill to medium-high
5
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
6
Remove, cool slightly, and cut into large chunks
7
Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred
8
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
9
Put the chopped vegetables in a large bowl
10
Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice
11
Season with salt and pepper and gently toss
12
Slice the tuna into thick slices
13
Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil
14
Garnish with whole basil leaves