Brad's tuna steaks over couscous with pan sauce, suitable for every moment!

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The fish'll pair perfectly with lightly. Turn over carefully and cook in the. Capers and lemon make a tangy sauce which complements broiled tuna steaks perfectly.

You need to prepare ahi tuna steaks.
You need Prepared couscous.
Prepare For the sauce.
Prepare small onion, chopped.
Provide minced garlic.
You need white balsamic vinegar.
Use white zinfandel.
Provide heavy cream.
Provide whole milk.
You need granulated chicken bouillon.
Use ground mustard.
Provide cornstarch mixed with 2 tbs cold water.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

Sauté onion in a tbs of butter over low heat until carmelized. Add garlic and cook 1 minute..
Meanwhile, prepare couscous..
Degrade pan with vinegar and wine. Simmer and reduce liquid by at least half..
Add rest of sauce ingredients except cornstarch. Bring to a simmer over low heat. Stir often..
Meanwhile heat a dry, non stick pan over medium heat. Sprinkle tuna filets with garlic powder and white pepper..
When sauce comes to a simmer, slowly add cornstarch stirring constantly. Simmer until sauce thickens. You might not need all of the starch..
Add filets to pan, seasoning side down. Sprinkle other side with seasonings. Cook 2 minutes per side until steaks are rare.
Plate couscous. Place steaks on top. Drizzle with sauce. Serve immediately. Enjoy..

And if you want to take it to the next level, try it served over creamy, dreamy polenta or Here's the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. Steamed jasmine rice or couscous would make a nice accompaniment to the tangy citrus sauce on the tuna. Lightly brush the tuna steaks with oil and season with salt and pepper. The tuna is served over a bed of arugula with the warm sauce drizzled over it for a healthfully satisfying meal. To read the accompanying story, see: Tuna Transfer the fillets to a plate and cover loosely with aluminum foil.

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