Seared Tuna with Gluten Free Cous Cous

Cook Time Prep 10 min / Cooking 7 min

Servings 2


1 cup GF cous cous

2 x yellowfin tuna steaks

2 lemons, 1 juiced & rind, 1 cut into segments

1 heaped Tbs capers

¼ cup Kalamata olives, pips removed and sliced

½ bunch coriander, chopped ( reserving a few leaves for garnish)

Sea salt flakes

Ground black pepper

Extra virgin olive oil


Boil your kettle and pour 1 cup boiling water over 1 cup GF cous cous in a bowl.  Cover and leave for about 5 minutes – once done, fluff with a fork and set aside

Place the lemon segments in a small bowl and cover with oil – this will help to reduce the high acidity of the lemons

To finish off the cous cous, mix through the lemon segments, olives, capers and chopped coriander.  Dress with lemon juice, zest and oil then season with a little salt.

For the tuna, heat a fry pan.  Place a little oil and place the tuna in the pan and cook for a minute on each side on a very high heat.  Season with salt and pepper then serve with the cous cous, and extra coriander leaves


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