It is getting so hot in tropical Queensland that meals which require very little cooking, are healthy and quick to make, are essential. Tuna, egg and olives make such a happy trio. I created this last night and we settled back with our bowls of yummy couscous and tuna, under the ceiling fan and chilled out with Neil Gaiman’s American Gods.
For four hungry people
You will need
4 Tuna Steaks – You can use Tempeh for a Veggie Option
2 Cups of dry Couscous. I use corn couscous because we are gluten free and this is available in most supermarkets in the health section
4 Eggs boiled hard, shelled and chopped
1 cup of chopped Olives
I red Capsicum finely diced
125 grams of Feta cheese
1 bunch of finely chopped fresh Coriander (otherwise known as cilantro)
1/4 cup of Lemon juice
1/4 cup of Pomegranate syrup (sometimes called Pomegranate Molasses)
1/2 cup of toasted Pine Nuts
The seeds of one Pomegranate
To Make it
Prepare the Couscous by putting the dry couscous into a large bowl and pouring over 4 cups of boiling water. Let it sit for 15 minutes. Whilst this is happening I pop on the eggs to boil. When the couscous has absorbed most of the water and is fluffy and soft to eat drain it in a sieve and run it under the cold tap. This will stop the cooking process and stop it from becoming gluggy. Place the well drained cold couscous into a large bowl.
The Olives, diced red capsicum, most of the chopped coriander keeping some aside for garnish, crumble in the feta cheese, 1/4 cup of lemon juice and the 1/4 cup of pomegranate molasses. If you are adding pomegranate seeds and/or toasted pine nuts pop them in now too.
Combine well until the pomegranate molasses and lemon juice are thoroughly spread throughout the couscous.
Set aside and sear the Tuna Steaks on both sides
Place the couscous salad into bowls, place the sliced Tuna steaks on top, sprinkle on the diced egg and remaining coriander.
Add a 1/4 lemon to each plate so eaters can squeeze over their tuna