Hot Mustard Tuna with Herby Couscous

So healthy, so easy and just so lip-smackingly tasty! Okay, so yeah it has couscous and I still think its really awesome  


  • A bunch of flat-leaf parsley (or fresh coriander), roughly chopped
  • Zest and juice of 1 lemon, plus wedges to serve
  • 400ml hot vegetable stock
  • 4 Tuna Steaks, about 100gms each – 1/2 Kg Tuna Steaks from FishVish
  • 250g couscous
  • 2 teaspoons English mustard powder
  • 2 tablespoons capers, drained
  • 1 red onion, finely sliced
  • 1 table-spoon extra virgin olive oil. 
  • Canola or any other good quality high temperature oil for brushing


  1. Completely thaw the Tuna Steaks and pat dry.
  2. Pour the hot stock over the couscous in a glass bowl, cover with cling film and let it rest for 15 minutes or until all the stock is absorbed by the couscous.
  3. Take another glass bowl and add the lemon zest, juice, onion and 1 table spoon olive oil. Sprinkle salt and pepper as per taste. Stir lightly and let stand for 5 minutes until the onion softens. 
  4. Once the couscous is ready, add the capers and parsley to the onion mixture and stir for a while, then add it slowly to the couscous, using a fork to gently mix it in with the couscous.
  5. Season the tuna steaks, brush with canola oil, then pat the mustard powder over both sides.  
  6. Heat a pan and sear tuna on high heat on both sides for about a minute on each side to get medium rare steaks. Cook them a little longer on lower heat to allow for a medium steak.
  7. Serve Tuna Steaks and herby Couscous with lemon wedges on side. 

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