MEDITERRANEAN SUMMER BREEZE TUNA ENTRéE
You and your friend are enjoying a spectacular sun set while eating at a quaint outdoor café on the Greek Island of Mykonos. The sun is now low on the horizon, a bright orange and the summer breeze is so delightful. You had a tasty shrimp appetizer and a delicious cold yogurt soup. For an entrée you have decided to get the "signature" dish at this café, which many have said is one of the best on the Island. A charcoal grilled Tuna Steak on a bed of Couscous with orange slices, kalamata olives and feta cheese on the side.... A nice bottle of white wine to go along. What more can you ask for! All right, how about a RSC #7 strawberry, chocolate dessert... perhaps it's on the menu. Enjoy!
Provided by SkipperSy
Categories Tuna
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included); Remove from heat.
- Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.
- VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.
- FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.
- PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.
- Serve with a white wine and enjoy!
- .
- Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.
Nutrition Facts : Calories 517.8, Fat 31.5, SaturatedFat 12.6, Cholesterol 46.5, Sodium 2861, Carbohydrate 46.4, Fiber 6.2, Sugar 2.1, Protein 9.4
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sk Rumel
[email protected]This dish is simply delicious. I highly recommend it.
Zainab Abdullahinyam
[email protected]I've been making this dish for years and it's always a hit. It's a great way to impress your guests without spending a lot of time in the kitchen.
Odunyemi Busayo
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Albeit Faushner
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy tuna.
Cheryl Hanratty
[email protected]This dish is a wonderful way to enjoy the flavors of the Mediterranean without having to leave home.
Waitwhat-
[email protected]I'm always looking for new and exciting tuna recipes and this one definitely fits the bill. It's a keeper!
bishojid Mondole
[email protected]This dish is perfect for a picnic or potluck.
Cameron Smith
[email protected]I love that this dish can be made ahead of time and reheated later.
Nadeem Khan Nadeem Khan
[email protected]This recipe is a great way to use up leftover tuna.
Kaymn Butts
[email protected]This dish is so easy to make, even a beginner cook can make it.
Mp pure Organic beautyworld
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
hany asd
[email protected]This is a great recipe for a light and summery meal. It's also perfect for a quick and easy weeknight dinner.
Amurwon Proscovia
[email protected]I love that this dish is healthy and delicious. It's a great way to get your daily dose of vegetables and protein.
Jayden Hendrix
[email protected]This dish is a perfect balance of flavors. The tuna is flaky and moist, the vegetables are cooked perfectly, and the sauce is flavorful and tangy.
Joseph Frusetta
[email protected]I've made this dish several times now and it's always a hit with my family and friends. It's easy to make and the results are always delicious.
Dulah Dahost
[email protected]This dish is a feast for the senses! The colors, aromas, and flavors are simply divine. I highly recommend it to anyone who loves Mediterranean cuisine.
Loretta Owens
[email protected]I'm not a big fan of tuna, but this dish changed my mind. The tuna was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
Waqas Shahbaz
[email protected]This recipe is an absolute delight! The combination of tuna, vegetables, and herbs is simply magical. It's light, refreshing, and bursting with flavor.
Jamal Sorder
[email protected]Never thought tuna could be so exciting! This dish is a keeper!
Shakeel Naaz
[email protected]Summer Breeze Tuna Entre was a magnificent culinary triumph that tantalized my taste buds with its vibrant Mediterranean flavors. The tuna was cooked to tender perfection, while the medley of fresh vegetables and herbs created a symphony of textures