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 …