- 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
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 steaks, 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…
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.
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.