Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto

Name: Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 tuna steaks, each about 1 1/2 inches thick; 237 milliliters basil leaves, roughly chopped, plus whole leaves for garnish; 4 servings Canola oil, for brushing the vegetables and tuna; 2 Japanese eggplants, halved; 3 cloves garlic, minced and crushed to a paste with salt; 237 milliliters whole wheat Israeli couscous; 1 Zest and juice of lemon; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters olive oil, plus more for drizzling; 59 milliliters grated Parmesan cheese; 1 pint grape or pear tomatoes; 79 milliliters toasted pine nuts; 1 red onion, cut into thick slices; 296 milliliters vegetable stock or water; 2 yellow squash, halved; 2 zucchini, halved

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

Special equipment: a grill basket

Equipment you will use

Grill

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

Stock

Couscous

Sandwich Bread

Salt

Equipment you will use

Frying Pan

Remove from the heat, fluff with a fork, and set aside.

Heat the grill to medium-high.

Equipment you will use

Grill

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 Pepper

Yellow Squash

Canola Oil

Vegetable

Red Onion

Eggplant

Zucchini

Equipment you will use

Grill

Remove, cool slightly, and cut into large chunks.

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 Pepper

Canola Oil

Tomato

Equipment you will use

Grill

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 Pepper

Tuna Steak

Canola Oil

Equipment you will use

Grill

Put the chopped vegetables in a large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

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 Pepper

Lemon Zest

Olive Oil

Pine Nuts

Couscous

Parmesan

Garlic

Basil

Juice

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 Oil

Couscous

Tuna

Garnish with whole basil leaves.

Ingredients you will need

Fresh Basil

Equipment

Grill

Frying Pan

Bowl

Ingredients

Servings:

tuna steaks, each about 1 1/2 inches thick 237milliliters

basil leaves, roughly chopped, plus whole leaves for garnish 4servings

Canola oil, for brushing the vegetables and tuna 2

Japanese eggplants, halved 3cloves

garlic, minced and crushed to a paste with salt 237milliliters

whole wheat Israeli couscous 1

Zest and juice of lemon 4servings

Kosher salt and freshly ground black pepper 59milliliters

olive oil, plus more for drizzling 59milliliters

grated Parmesan cheese 1pint

grape or pear tomatoes 79milliliters

toasted pine nuts 1

red onion, cut into thick slices 296milliliters

vegetable stock or water 2

yellow squash, halved 2

zucchini, halved

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.