Hot mustard tuna with herby couscous

Hot mustard tuna with herby couscous

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(11 ratings)

Prep: 10 mins Cook: 2 mins


Serves 4
This is a dish that you'll make time and time again, it's so easy and it's superhealthy too

Nutrition and extra info

Nutrition: per serving

  • kcal386
  • fat11g
  • saturates2g
  • carbs36g
  • sugars3g
  • fibre1g
  • protein39g
  • salt0.86g
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  • 1 red onion, halved and finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • zest and juice 1 lemon, plus wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400ml hot vegetable stock
  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 4 tuna steak, about 140g/5oz each
  • 2 tsp English mustard powder
  • bunch flat-leaf parsley, roughly chopped
  • 2 tbsp capers



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…


  1. Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.

  2. Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.

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Comments (11)

eleanormayo's picture

I halved the recipe for two us. Having read the other comments, I was heavy on the mustard powder, but would not use as much red onion next time.

vareyjon's picture

I cooked this for my wife last night hoping the exotic tuna and cos cos would score me some brownies ! Points that is :-) I added some daddies brown sauce to the tuna for a smokey hot diggied dog flavour I loved it however the bread knife hated it and stormed off to bed leaving me with all the washing ! The ungrateful bag......

catanna's picture

the cous cous was lovely with the capers. a really tasty meal. we had it with griddled asparagus which was yum...

poopgirl's picture

Gorgeous! I added some vine roasted tomatoes for a little extra twist. I agree on all the comments re the mustard but maybe it's meant to be only a discreet taste.

poopgirl's picture

Gorgeous! I added some vine roasted tomatoes for a little extra twist. I agree on all the comments re the mustard but maybe it's meant to be only a discreet taste.

hlnharrison's picture

I agree the mustard was not really tasted but tuna normally tastes of nothing very much and this was very tasty. Thoroughly enjoyed by all the family and so delicious.

ruby110206's picture

Easy, light dish - the couscous went down well. After reading comments I used more mustard and marinated the tuna for an hour but I still couldn't really taste the mustard.

Lovely72's picture

Nice dish. Agree with LP above, tuna not particularly mustardy so would either marinade for longer or perhaps use a bit more. Couscous flavours work really well. Very quick & easy and would def make again.

valianne's picture

The key-word was English ! This was food for St. George's Day. When was tuna and couscous English? Most of the receipes follow this pattern. Good food, but certainly not ENGLISH!

sallycornwell's picture

probably wouldn't make this again. My boyfriend left most of his! Wasn't keen on the mustard and capers

lynnster's picture

Lovely light meal, couscous is really nice. The tuna didn't taste particularly mustardy so if you want the mustard flavour you may need to marinade them for a while.

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