My mom’s friend recently gave me a chunk of fresh tuna from a deep sea fishing trip. I’ll be the first to admit, fish makes me nervous. I’ve grown a taste for it but this is over years of starting small and taking baby steps. I have to constantly tell myself, “fish is good for you so eat it!” in order for me to attempt to order it at restaurants or cook it at home. God forbid, if it’s raw – that’s a whole another ballgame that I haven’t learned to play.
But I got this “sushi quality tuna” for free and it’s fresh so what better time to try something new? This recipe is lightly inspired by Bobby Flay and it’s the quick weeknight version. Bobby loves to grill and in the perfect world, I do too. But after getting off a 12-hour shift, it’s just not going to happen.
Pan-seared tuna with couscous and pesto
Inspired by Bobby Flay
1 cup Israeli couscous
1 1/4 cups stock
Kosher salt and freshly ground black pepper
2 zucchini, diced
1 red bell pepper, diced
Red pepper flakes
EVOO, for vegetables and tuna
Handful of grape tomatoes
2 tuna steaks, each about 1 inch thick
Toast the couscous with EVOO in a saucepan over medium heat for 3-5 minutes. Pour in stock, cover with lid, and bring to a boil. Simmer for 12 minutes then fluff with fork when done.
Saute the garlic in EVOO in a pan for a few minutes. Add in the diced vegetables, salt, pepper, and red pepper flakes. Cook until done and set aside.
Brush 1 inch tuna steaks with EVOO and season with salt and pepper. In a dry, hot pan, pan-sear the tuna steaks 2 1/2 minutes on each side. Remove from heat once done and allow to rest for 5 minutes. Then cut into medium-size cubes.
Slice the tomatoes in halves and put into bowl. Put in couscous, sauteed vegetables, cubed pan-seared tuna, and pesto. Mix together until combined. Add salt and pepper to taste.