Tabbouleh salad
This classic and well-loved Middle-Eastern dish is perfect to serve with fish
Hot mustard tuna with herby couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 red onionhalved and finely sliced
- zest and juice 1 lemonplus wedges to serve
- 1 tbsp olive oilplus extra for brushing
- 400ml hot vegetable stock
- 250g couscous
- 4 tuna steaksabout 140g/5oz each
- 2 tsp English mustardpowder
- bunch flat-leaf parsleyroughly chopped
- 2 tbsp capers
Nutrition: per serving
- kcal386
- fat11g
- saturates2g
- carbs36g
- sugars3g
- fibre1g
- protein39g
- salt0.86glow
Method
step 1
Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
step 2
Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.
