Seared Ahi Tuna with Roasted Winter Vegetable Israeli Couscous
Sushi grade seared Ahi tuna is served over a bed of roasted winter vegetables and Israeli couscous. Drizzled with a soy ginger glaze it’s a delicious and easy meal.
Servings: 2 servings
Ingredients
- 3 large carrots chopped
- 1 pound brussels sprouts trimmed and halved
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon sesame oil
- freshly ground black pepper
- 2 large leaves tuscan kale thinly sliced
- 1 cup Israeli pearl couscous
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated ginger
- 1/2 tablespoon honey
- 1/2 tablespoon cornstarch
- sesame seeds for garnish
- Bumble Bee SuperFresh Seared Ahi Tuna
Instructions
- Preheat oven to 400 degrees.
- Toss carrots and brussels sprouts with the olive oil, sesame oil and black pepper in a medium bowl. Spread out onto a baking sheet and roast for 20-25 minutes, stirring once half way through.
- While vegetables roast, bring 2 cups of water to a boil in small sauce pot. Once boiling, add the couscous. Cook until tender and all the water has been absorbed. Transfer cooked couscous to a large bowl.
- Add the roasted vegetables including the sliced kale to the bowl with the couscous and toss to combine.
- Place the soy sauce, rice vinegar, ginger and honey in a small sauce pot, stir and bring to a simmer. Lower the heat and reduce the sauce for about 5 minutes.
- Add the cornstarch to a small bowl, dissolve with a little bit of water then add to the pot with the soy sauce mixture. Whisk until thickened then remove from heat.
- Serve the Seared Ahi Tuna over a bed of the roasted vegetable couscous. Drizzle the soy sauce glaze on top. Garnish with sesame seeds and serve.
Nutrition
Serving: 1SERVING | Calories: 390kcal | Carbohydrates: 37g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 20mg | Sodium: 1451mg | Fiber: 12g | Sugar: 12g