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Sicilian Tuna Steaks with Couscous

Yield 2 servings (serving size: 1 tuna steak and 1 cup couscous)
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.

Ingredients

  • 1 regular-size foil oven bag
  • Cooking spray
  • 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

Nutrition Information

  • calories 492
  • caloriesfromfat 29 %
  • fat 15.7 g
  • satfat 3.1 g
  • monofat 6.7 g
  • polyfat 4.2 g
  • protein 41.7 g
  • carbohydrate 47 g
  • fiber 3.3 g
  • cholesterol 54 mg
  • iron 4.5 mg
  • sodium 834 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 450°.

  2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

  3. 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.