After I made the curried couscous, I thought it would make a great base on which to lay an entrée. Always eager to fire up the grill in our courtyard, I decided on tuna steaks. As luck would have it, the colors and flavors of each worked well together.
I cooked the tuna for four minutes on each side, with the grill cover up. The steak cooked through but without being tough or overdone. If your preference runs on the raw side, you might try three minutes a side, depending on the thickness of the cut.
Grilled Tuna Steaks with Curried Couscous
PREP TIME: Requires 1 to 2 hours of marinating
COOK TIME: 8 minutes
YIELD: Serves 2
WHAT TO GRAB:
2 cups curried couscous (recipe here)
2 6-ounce, thick-cut tuna steaks (I used yellow-fin tuna)
2 teaspoons soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
1 clove of garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon Kosher salt
1 teaspoon ground pepper
HOW YOU DO IT:
1. Combine the tuna steaks, soy sauce, olive oil, sesame oil, garlic, ginger, salt, and pepper in a large plastic bag. Refrigerate for 1 to 2 hours, turning the bag every 20 to 30 minutes.
2. Grill the tuna steaks for 3 to 4 minutes on each side. Wrap the steaks in foil and let the steaks sit for 5 minutes.
3. Spoon 1 cup of couscous on each plate and top with the steak! Enjoy!