Caribbean Tuna

Oxmoor House
4 servings.


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1 1/2 cups chopped fresh pineapple
1 cup quartered cherry tomatoes
1/2 cup finely chopped green pepper
2 tablespoons rice vinegar
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
1/2 cup frozen orange juice concentrate, thawed and undiluted
1/2 cup water
2 tablespoons minced fresh thyme
2 teaspoons olive oil
1 teaspoon freshly ground pepper
4 cloves garlic, minced
4 (4-ounce) tuna steaks (1 inch thick)
Vegetable cooking spray
1 1/2 cups water
1/4 teaspoon salt
1 cup couscous, uncooked


Combine first 6 ingredients in a medium bowl, stirring well. Cover and set aside.

Combine concentrate and next 5 ingredients; reserve one-half of mixture. Pour remaining mixture into a heavy-duty, zip-top plastic bag; add fish. Seal bag, and shake lightly until fish is well coated. Marinate in refrigerator up to 3 hours, turning bag occasionally.

Remove fish from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add fish; cook 2 to 3 minutes on each side or until browned. Add reserved juice mixture to skillet. Bring to a boil; reduce heat, and simmer 10 to 12 minutes or until fish flakes easily when tested with a fork.

Bring 1 1/2 cups water and salt to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

To serve, place couscous evenly on 4 plates; top couscous with fish. Spoon any remaining pan juices over fish and couscous. Top evenly with reserved pineapple mixture.

Created date

August 2009

Nutritional Information

Calories 410
Caloriesfromfat 17 %
Fat 7.9 g
Satfat 1.7 g
Monofat 2.5 g
Polyfat 2.2 g
Protein 33.5 g
Carbohydrate 51.7 g
Fiber 0.0 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 202 mg
Calcium 0.0 mg