Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto

Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto
The recipe Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto could satisfy your Mediterranean craving in about 45 minutes. Watching your figure? This pescatarian recipe has 807 calories, 34g of protein, and 43g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pear tomatoes, basil leaves, canolan oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July. It works well as a pricey main course.

Instructions

1
Special equipment: a grill basket
Equipment you will use
GrillGrill
2
Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes.
Ingredients you will need
StockStock
CouscousCouscous
Sandwich BreadSandwich Bread
SaltSalt
Equipment you will use
Frying PanFrying Pan
3
Remove from the heat, fluff with a fork, and set aside.
4
Heat the grill to medium-high.
Equipment you will use
GrillGrill
5
Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender.
Ingredients you will need
Salt And PepperSalt And Pepper
Yellow SquashYellow Squash
Canola OilCanola Oil
VegetableVegetable
Red OnionRed Onion
EggplantEggplant
ZucchiniZucchini
Equipment you will use
GrillGrill
6
Remove, cool slightly, and cut into large chunks.
7
Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
Ingredients you will need
Salt And PepperSalt And Pepper
Canola OilCanola Oil
TomatoTomato
Equipment you will use
GrillGrill
8
Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
Ingredients you will need
Salt And PepperSalt And Pepper
Tuna SteakTuna Steak
Canola OilCanola Oil
Equipment you will use
GrillGrill
9
Put the chopped vegetables in a large bowl.
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VegetableVegetable
Equipment you will use
BowlBowl
10
Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
Olive OilOlive Oil
Pine NutsPine Nuts
CouscousCouscous
ParmesanParmesan
GarlicGarlic
BasilBasil
JuiceJuice
11
Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil.
Ingredients you will need
Olive OilOlive Oil
CouscousCouscous
TunaTuna
12
Garnish with whole basil leaves.
Ingredients you will need
Fresh BasilFresh Basil

Recommended wine: Pinot Noir, Merlot, Rose Wine

Tuna can be paired with Pinot Noir, Merlot, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Joseph Phelps Pastorale Vineyard Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.
Joseph Phelps Pastorale Vineyard Pinot Noir
Joseph Phelps Pastorale Vineyard Pinot Noir
DifficultyHard
Ready In45 m.
Servings4
Health Score74
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