Serve seared tuna with a crunchy vegetable salad for an easy, tasty and quick summer meal.
- Place the capsicum, tomatoes and mayonnaise in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
- Combine the garlic and 2 teaspoons of the oil in a small bowl. Brush tuna with garlic oil and season with salt and pepper. Heat a large non-stick frying pan over high heat. Add tuna and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, place the couscous in a heatproof bowl. Pour over boiling water and remaining oil while stirring with a fork. Cover and set aside for 2 minutes or until liquid is absorbed. Use a fork to separate the grains. Add the currants, almonds, coriander, mint and lemon rind. Season with salt and pepper.
- Divide the couscous among serving plates. Top with tuna and a dollop of capsicum mayonnaise to serve.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set