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Tuna with Cous Cous

Couscous con Tonno
Serves 4


1/2 cup couscous, cooked

Juice and zest of 3 or 4 lemons, 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 6.7 ounces)

Sea salt and pepper to taste

Hot red pepper flakes (optional)


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.

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.

Divide between 4 plates to serve.

This recipe is featured on show 2910 – Tuna.


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