Ingredients for Tuna Steaks With Lemon Yogurt Drizzle Over Couscous
- 2 (6-ounce) tuna steaks
- 2 tablespoons olive oil
- Plain Yogurt
- Tahini
- Lemon Juice
- Water
- 1 cup couscous
- Salt and pepper to taste
- Onion
- Red Bell Pepper
- Garlic Clove
- Pistachios
- Capers
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How to Make Tuna Steaks With Lemon Yogurt Drizzle Over Couscous
- Cook couscous according to package directions. Fluff with a fork and set aside.
- In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 clove minced garlic, salt, and pepper to taste. Set aside.
- Pat 2 (6-ounce) tuna steaks dry with paper towels. Season both sides generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear tuna steaks for 2-3 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature (125°F for medium-rare).
- Remove tuna steaks from skillet and let rest for 2-3 minutes before slicing.
- Spoon couscous onto plates, top with sliced tuna steaks, and drizzle generously with the lemon yogurt sauce.
- Garnish with fresh dill or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
23g
Carbs
14g
