Mediterranean Summer Breeze Tuna Entrée

Name: Mediterranean Summer Breeze Tuna Entrée
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces); 177 milliliters bell pepper, chopped up (multi-colored); 5 Tbsps butter; 2 Tbsps capers; 177 milliliters couscous; 59 milliliters feta cheese, crumbled (French, less salty); 2 Tbsps flour; 30 milliliters kalamata olive, pits remove, coarsely chopped up; 16 kalamata olives; 4 Tbsps lime juice (marinade) or 4 tablespoons lemon juice (marinade); 30 milliliters marsala wine; 3 Tbsps olive oil; 3 Tbsps orange zest; 2 valencia oranges, cut up into 1/2 round slices, wedges; 1 teaspoon pepper; 30 milliliters pistachio nut, shells removed; 4 teaspoons salt; 2 spring onions, cleaned and chopped up (1/2 inch lengths); 2 Tbsps tarragon, 2 sprigs; 2 Tbsps fresh tarragon (substitute 1 tablespoon dry tarragon); 0 teaspoons turmeric; 946 milliliters vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups)

Mediterranean Summer Breeze Tunan Entrée requires roughly 1 hour and 30 minutes from start to finish. One portion of this dish contains approximately 50g of protein, 41g of fat, and It is a good option if you're following a pescatarian diet. A mixture of pepper, bell pepper, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the oranges you could follow this main course with the Honey Custards with Blood Oranges and Candied Lemon as a dessert.

Instructions

COUSCOUS-

Ingredients you will need

Couscous

Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included);

Ingredients you will need

Vegetable Stock

Olive Oil

Couscous

Turmeric

Butter

Water

Salt

Equipment you will use

Pot

Remove from heat.

Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved;

Ingredients you will need

Cooked Couscous

Kalamata Olives

Vegetable Stock

Pistachio Nuts

Spring Onions

Bell Pepper

Marsala

Orange Zest

Tarragon

Butter

All Purpose Flour

Sauce

Salt

Equipment you will use

Frying Pan

Add 2 tablespoons capers; Set aside and keep warm.FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink.

Ingredients you will need

Lemon Juice

Tuna Steak

Olive Oil

Butter

Capers

Pepper

Fish

Lime

Salt

Equipment you will use

Frying Pan

Grill

Bowl

Remove.PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.

Ingredients you will need

Couscous

Kalamata Olives

Feta Cheese

Orange Zest

Tuna Steak

Orange

Sauce

Serve with a white wine and enjoy!.Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.

Ingredients you will need

Tuna Steak

White Wine

Olive Oil

Butter

Pasta Shells

Shrimp

Steak

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. 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 Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.