Hot Mustard Grilled Tuna Steaks with Herby Couscous

Meaty, flavoursome tuna steaks are best enjoyed griddled on The Whatever Pan. You'll want to make this simple and healthy dish again and again!

Cooking time - 25 mins

Serves - 2

Difficulty - easy peasy

Ingredients

1 red onion
zest and juice 1 lemon, plus wedges to serve
1 tbsp olive oil
400ml hot vegetable stock
250g couscous
4 tuna steaks, about 140g/5oz each
1 tbsp English mustard
bunch flat-leaf parsley, roughly chopped
2 tbsp capers
salt & pepper to taste

Instructions

Finely slice the onion, place it in a small bowl and add the lemon juice and lemon zest, juice and 1 tbsp oil, add salt and pepper to taste, then leave to soak for 5 minutes.
Place couscous in a large bowl. Pour the hot stock over the couscous, cover with cling film and leave for 10 mins until the stock has been absorbed.
Meanwhile, season the tuna steaks with salt and pepper, brush with olive oil, then pat the mustard 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 your Whatever 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.

Tip: Tuna is very similar to regular steak in that it can be served from extremely rare to well done. Follow these approximate timings to get yours how you like it (thinner steaks will take a little less time):

Rare tuna steak – cook for 30 seconds per side.
Medium tuna steak – cook for 1-2 minutes per side.
Well-done tuna steak – cook for 3 minutes per side.

Ingredients

1 red onion
zest and juice 1 lemon, plus wedges to serve
1 tbsp olive oil
400ml hot vegetable stock
250g couscous
4 tuna steaks, about 140g/5oz each
1 tbsp English mustard
bunch flat-leaf parsley, roughly chopped
2 tbsp capers
salt & pepper to taste

Instructions

Finely slice the onion, place it in a small bowl and add the lemon juice and lemon zest, juice and 1 tbsp oil, add salt and pepper to taste, then leave to soak for 5 minutes.
Place couscous in a large bowl. Pour the hot stock over the couscous, cover with cling film and leave for 10 mins until the stock has been absorbed.
Meanwhile, season the tuna steaks with salt and pepper, brush with olive oil, then pat the mustard 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 your Whatever 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.