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Name: Tuna with Citrus Vinaigrette over Couscous
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Rehydrated couscous for 4; 2 tb Fresh Lemon Juice; 1 ts Toasted ground cumin; Salt and pepper; 2 tb Rice wine vinegar; 1 1/2 tb Soy sauce; 1/8 ts Dried red flakes; 2 tb olive oil; 4 Oranges,; cut into supremes; 1 ts Grated fresh ginger; 4 Individual 1inch thick fresh; 1/3 c Orange juice; 2 tb olive oil; Chopped fresh mint

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INGREDIENTS

Rehydrated couscous for 4
2 tb Fresh Lemon Juice
1 ts Toasted ground cumin
Salt and pepper
2 tb Rice wine vinegar
1 1/2 tb Soy sauce
1/8 ts Dried red flakes
2 tb olive oil
4 Oranges,; cut into supremes
1 ts Grated fresh ginger
4 Individual 1inch thick fresh
1/3 c Orange juice
2 tb olive oil
Chopped fresh mint

Servings

INSTRUCTIONS

Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes. Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint. Yield: 4 serving Recipe By :COOKING MONDAY TO FRIDAY SHOW#MF6656 Posted to MC-Recipe Digest V1 #234 Date: Tue, 1 Oct 1996 23:31:12 -0400 From: Meg Antczak

NOTES

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Tuna with Citrus Vinaigrette over Couscous

Rehydrated couscous for 4
2 tb Fresh Lemon Juice
1 ts Toasted ground cumin
 Salt and pepper
2 tb Rice wine vinegar
1 1/2 tb Soy sauce
1/8 ts Dried red flakes
2 tb olive oil
4 Oranges,; cut into supremes
1 ts Grated fresh ginger
4 Individual 1inch thick fresh
1/3 c Orange juice
2 tb olive oil
 Chopped fresh mint

Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil,  rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna  steaks and marinate for as long as possible.    Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab  olive oil and orange supremes.    Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it  into thin strips and set over couscous; garnish with oranges and fresh  mint.    Yield: 4 serving  Recipe By     :COOKING MONDAY TO FRIDAY SHOW#MF6656    Posted to MC-Recipe Digest V1 #234    Date: Tue, 1 Oct 1996 23:31:12 -0400    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 1 Servings

Calories: 200
Calories from Fat: 125 (62%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 548.9mg		19 %
Potassium 423.1mg		11 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 13.5g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 200

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