Hot Mustard Grilled Tuna Steaks with Herby Couscous


  • 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


  • 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.



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