Tuna Steaks With Lemon Yogurt Drizzle Over Couscous

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 (6 ounce) tuna steaks
• olive oil, for brushing
• 1/4 cup plain yogurt
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 1 tablespoon water
• 1/2 cup couscous
• 2/3 cup water
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt, divided
• 1/3 cup onion, chopped
• 1/3 cup red bell pepper, diced
• 1 garlic clove
• 2 tablespoons pistachios, shelled and roughly chopped
• 1 tablespoon capers (optional)

Recipe

• 1 make sauce: in small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine.
• 2 if the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery.
• 3 for the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes.
• 4 meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes.
• 5 stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well.
• 6 add more salt as needed and keep covered and set aside.
• 7 heat the same saute pan over moderate heat
• 8 brush tuna steaks lightly with olive oil and season both sides with salt and pepper.
• 9 sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done).
• 10 divide couscous between two plates.
• 11 if you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice).
• 12 in a small saucepan gently heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous.
• 13 sprinkle half the pistachios and capers, if using, over plates and serve immediately.