Tuna over Tomatoes, Chickpeas and Couscous

READY IN: 45mins
Recipe by JustJanS

For RSC #7

Top Review by Zurie

This might be unfair as I have not tasted it -- it does not quite meet my taste requirements for a Moroccan (?) dish. It seems to need the sparkle of more spices. 21 June 07:- FOUND FRESH TUNA yesterday at the fish shop: bought 2 lovely thick steaks! "Paged" through my main cookbook and came across this recipe again. As we're only 2, I used slightly less of the ingredients but did not sub anything, apart from adding a bit of sugar to the tomatoes and a good handful of sultanas (golden seedless raisins) to the cous-cous. The slightly sweet fruitiness went well with the tuna. I did rare steaks, and I didn't serve the yoghurt. We liked it very much indeed, and it was a meal-in-one. AFTER ALL it didn't need any extra spices!! I made a big side salad with it, and we had our usual wine as well! Thanks, Jan, this is different from the usual ways of preparing tuna!

Ingredients Nutrition


  1. Heat the oil in a large pan and fry the onion about 5 minutes or until soft.
  2. Add the crushed garlic and cook for a couple of minutes more.
  3. Add the wine and cook for a few minutes then add the tomatoes and chickpeas.
  4. Allow to cook gently for about 10 minutes.
  5. Meanwhile, pour the boiling water over the couscous and cover for about 5 minutes.
  6. Add the prepared couscous, herbs and capers to the tomato mix, season well with salt and pepper and set aside while you cook the tuna.
  7. Season the tuna steaks with salt and pepper.
  8. Heat the oil in a large pan and cook the tuna about 4 or 5 minutes each side: this will give you a rare steak, if you'd like it cooked more add a couple more minutes each side. Remember though that it will keep cooking after you take it off the heat.
  9. Gently reheat the tomato mix for a couple of minutes, then divide it between 4 plates and serve a tuna steak on each.
  10. Serve with a dollop of yogurt over each steak.

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