Tuna Salad with Couscous

Prep time 10 mins
Cooking Time 10 mins
Serves 4
  • 4 oz can MSC certified tuna (broken into chunks) 

  • ¾ cup uncooked Moroccan couscous 

  • 1 cup vegetable broth 

  • ¼ tsp Kosher Salt  

  • 2 tsp grapeseed oil 

  • ½ red bell pepper (medium diced)  

  • 3 oz seeded red Kalamata olives  

  • 3 oz seeded green olives 

  • 2 tbsp Italian parsley (roughly chopped) 

  • 1 heirloom beefsteak tomato (medium diced) 

  • ½ hot house cucumber (medium diced) 

  • 3 preserved grape leaves (layer leaves, roll them tightly and "chiffonade"- cut into thin strips)  

Dressing Ingredients:  

  • ½ cup cider vinegar 

  • ¼ cup grapeseed oil  

  • 1 tbsp lemon juice  

  • 2 tbsp orange blossom honey 

  • Salt and pepper 

  1. To make the couscous, add vegetable broth and grapeseed oil to a small saucepan; bring to a boil. Stir in the couscous, cover, and remove from heat. Let stand for five minutes, then fluff with fork, and set aside to cool.

  2. To make the dressing, combine all dressing ingredients in a small glass bowl and incorporate thoroughly. Season with salt and pepper to taste. 

  3. Plate by folding together the couscous, vegetables and desired amount of dressing in a large bowl and fluff. Add the flakey chunks of tuna on top of a bed of couscous salad and drizzle remaining dressing over salad and tuna. Garnish with fresh lime wedges, a sprinkle of parsley and fresh-cracked black pepper. 

Ingredients

Method

  • 4 oz can MSC certified tuna (broken into chunks) 

  • ¾ cup uncooked Moroccan couscous 

  • 1 cup vegetable broth 

  • ¼ tsp Kosher Salt  

  • 2 tsp grapeseed oil 

  • ½ red bell pepper (medium diced)  

  • 3 oz seeded red Kalamata olives  

  • 3 oz seeded green olives 

  • 2 tbsp Italian parsley (roughly chopped) 

  • 1 heirloom beefsteak tomato (medium diced) 

  • ½ hot house cucumber (medium diced) 

  • 3 preserved grape leaves (layer leaves, roll them tightly and "chiffonade"- cut into thin strips)  

Dressing Ingredients:  

  • ½ cup cider vinegar 

  • ¼ cup grapeseed oil  

  • 1 tbsp lemon juice  

  • 2 tbsp orange blossom honey 

  • Salt and pepper 

  1. To make the couscous, add vegetable broth and grapeseed oil to a small saucepan; bring to a boil. Stir in the couscous, cover, and remove from heat. Let stand for five minutes, then fluff with fork, and set aside to cool.

  2. To make the dressing, combine all dressing ingredients in a small glass bowl and incorporate thoroughly. Season with salt and pepper to taste. 

  3. Plate by folding together the couscous, vegetables and desired amount of dressing in a large bowl and fluff. Add the flakey chunks of tuna on top of a bed of couscous salad and drizzle remaining dressing over salad and tuna. Garnish with fresh lime wedges, a sprinkle of parsley and fresh-cracked black pepper. 

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Sustainable Seafood Supports Healthy Oceans

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