Tuna with Cous Cous / Couscous con Tonno

Serves 4


  • 1/2 cup couscous, cooked
  • 3 Juice and zest oforlemons, depending on size
  • 2 tablespoons extra virgin olive oil
  • 1 pint cherry tomatoes or Pachino, diced
  • 2 shallots, thinly sliced into rounds
  • 2 to 3 tablespoons minced fresh mint
  • 1/4 cup coarsely chopped pistachio nuts
  • 1 jar tuna fillets in olive oil (300g or 6.ounces)
  • Sea salt and pepper to taste
  • Hot red pepper flakes (optional)


  1. In a large bowl, mix the couscous with the lemon juice and zest and 2 tablespoons olive oil and a couple of tablespoons of hot water.
  2. Mix the mint into the couscous along with the tomatoes, shallots, tuna and nuts. Taste and add salt and pepper as necessary; stir in hot pepper flakes if desired.
  3. Divide between 4 plates to serve.

This recipe was featured on Season 29 - Episode 2910.

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