Tuna is a favorite to cook all across the Mediterranean area. This pairing of Sicilian flavors with couscous is a reminder that Sicily is closer to North Africa than it is to most parts of Europe.
1 regular-size foil oven bag
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped pitted green olives
1 tablespoon raisins
1 tablespoon capers
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1/2 cup uncooked couscous
2 (5-ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon pine nuts, toasted
1 tablespoon chopped fresh parsley
How to Make It
Preheat oven to 450°.
Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
Combine broth and next 11 ingredients (broth through tomatoes) in a large bowl, and stir in couscous. Place couscous mixture in prepared oven bag. Place tuna on couscous mixture. Fold edge of bag over to seal. Bake at 450° for 20 minutes or until fish is medium-rare or desired degree of doneness. Cut open the bag with a sharp knife, and peel back foil. Sprinkle with the toasted pine nuts and 1 tablespoon parsley.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This dish has an outstanding flavor and is super easy to make. I love that there is no cleanup! It's very good with salmon too. I've made it several times and it's great for weeknight dinners or special occasions.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!