Tuna and Pistachio Couscous







A recipe allowed in a diet.

How about grilling a few blackfin tuna steaks? Then pan-cook some onion, pancetta, and couscous together with crunchy and super-healthy crumbled pistachios. Finish by baking the fried fish on a bed of flavored and enhanced couscous. Is this a winner, or what?

Nutritional Chart

Calories: 555 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 54 g
  • 23 g
  • 36 g

Ingredients Needed for Tuna and Pistachio Couscous

1 pound couscous
boiled water
1 tablespoon olive oil
2 pounds of blackfin tuna, cleaned
4 teaspoons of vegetable oil
2 onions, cubed
4 pancettas slices, chopped
2 teaspoons of dried oregano
1 teaspoon soy sauce
1 chili, sliced
2 tablespoons of pistachio, crumbled
3 ounces of cherry tomato, sliced

How to Make Tuna and Pistachio Couscous

  1. Add the couscous to a bowl, cover it with boiled water and add the olive oil. Stir in and soak for 7 minutes.
  2. Place the fish on the work surface, cut off its head and tail and discard them. Cut the fish into thicker steaks and season them with salt and pepper.
  3. Heat 2 teaspoons of vegetable oil in a grill pan over medium heat and add the tuna steaks. Grill for 5 minutes on both sides.
  4. Heat the remaining vegetable oil in a pan over low heat and add the onion. Cook and stir for 10 minutes.
  5. Add the pancetta and stir it in. Add the oregano and do the same.
  6. Add the soaked couscous, soy sauce, and chili. Season with salt and add the pistachio. Cook and stir for 4-5 minutes.
  7. Transfer to a baking dish, add the sliced cherry tomatoes and the grilled tuna steaks, then bake for 6-8 minutes at 340⁰F/170⁰C.

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