Tonight for dinner I made Ahi Tuna steaks with leftovers. I needed to use up the fruit and nut couscous that I had left. Also I had half of an avocado. Tuna steaks are best prepared quite rare. The middle needs only to be just heated. This is about 5 minutes per side under the broiler on high. When it comes to tuna steaks it is best to purchase sashimi grade tuna so that you don't have to worry about the rare center. Basically all this means is that the particular grade of tuna is safe to be consumed completely raw. If you cook tuna too well done, it is dry and tough. Even with a light pink center, it can still be overcooked. So be careful! I made a mango-soy sauce marinade for the fish and it marinated about 3 hours. For sides I decided to re-do the couscous leftovers. I sauteed 1/2 of an onion and 3 cloves of garlic in some olive oil. I added in some extra turmeric, cumin, and coriander and covered the onions and garlic with vegetable broth. I added in the leftover couscous for a much moister experience. While I was working on the couscous the fish was cooking. The total cook time on the fish was 11 minutes. 4 minutes in I brushed the avocado with olive oil and dusted it with garlic salt & pepper and tossed it under the broiler too.
My dinner was delish! The couscous was definitely better with a higher onion & moisture to couscous ratio. The avocado was super tasty and the fish came out perfect.
The tuna and avocado under the broiler.
My dinner plate!
Perfectly pink ahi tuna.
Tuna Marinade
1/4 cup fruit juice (orange, mango, etc. is fine)
1/4 cup low-sodium soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon ground black pepper
1 tsp sugar
