Mediterranean Summer Breeze Tuna Entrée

Ingredients

• 3/4 cup couscous
• 4 cups vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups)
• 5 tablespoons butter
• 4 teaspoons salt
• 3 tablespoons olive oil
• 1/8 teaspoon turmeric
• 1/8 cup pistachio nut, shells removed
• 3/4 cup bell pepper, chopped up (multi-colored)
• 2 spring onions, cleaned and chopped up (1/2 inch lengths)
• 1/8 cup kalamata olive, pits remove, coarsely chopped up
• 2 tablespoons fresh tarragon (substitute 1 tablespoon dry tarragon)
• 4 tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces)
• 4 tablespoons lime juice or lemon juice (marinade)
• 1/8 cup marsala wine
• 2 tablespoons flour
• 2 tablespoons tarragon, 2 sprigs
• 2 tablespoons capers
• 1 teaspoon pepper
• 2 valencia oranges, cut up into 1/2 round slices, wedges
• 3 tablespoons orange zest
• 16 kalamata olives
• 1/4 cup feta cheese, crumbled (French, less salty)

Directions

1. 1

   COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included); Remove from heat.

2. 2

   Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.

3. 3

   VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.

4. 4

   FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.

5. 5

   PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.

6. 6

   Serve with a white wine and enjoy!

7. 7

   .

8. 8

   Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.