Pepper-Crusted Tuna with Sundried Tomato & Garlic Couscous
Our couscous goes perfectly with fish and this is a great way to serve Tuna steaks. A tasty meal for two.
Crush the garlic and mix into the mayonnaise with the chilli and parsley.
Crush the peppercorns in a pestle and mortar or in a mug with the end of a rolling pin. Press them firmly on to the outside of each tuna steak.
Heat a griddle pan until medium-hot and then brush with the olive oil (or you can use the barbecue). Cook the tuna steaks for about 2 minutes on each side, or a little longer if you don’t like your fish too rare. Season with salt.
While the tuna is cooking make up the Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous according to directions on the sachet.
Divide the cous cous between two plates and slice the crusted peppered tuna on the angle and arrange on the top. Add a dollop of the garlic & chilli mayonnaise to each one.
If you prefer you could also make this with fillet steak.
- 1 large garlic clove
- ½ mild red chilli, seeded and finely chopped
- 50g (2oz) mayonnaise
- 15g (1 tbsp) chopped fresh flat-leaf parsley
- 15g (1 tbsp) mixed peppercorns
- 2 x 175g (6oz) tuna steaks
- 15g (1 tbsp) olive oil
- pinch of salt
- 1 x 100g sachet Ainsley Harriott Sun-Dried Tomato & Garlic Couscous