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.
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