Monday, October 08, 2007

Lunch Monday 8 October 2007 - Tuna Steak with Giant Cous-Cous

Tuna Steak with Giant Cous-Cous

1 tuna steak (160g)
1 tablespoon Tabasco jelly

60g giant cous-cous
vegetable stock
2 chillis, sliced fine
3 spring onions, sliced fine
2 teaspoons olive oil
juice & pulp of ½ lemon
2 cloves garlic, crushed
1 rib celery, sliced finely
handful each fresh mint & coriander
10 cherry tomatoes, halved or quartered depending on size

Reconstitute the giant cous-cous in the vegetable stock according to package directions. (Mine needed to be simmered for 5 minutes in 200mls stock and then left to stand, covered, for 20 minutes before fluffing with a fork).

Combine the oil, lemon, chillis, spring onions, garlic and celery. Add the warm cous cous and leave to stand until cooled. Then toss in the herbs and tomatoes.

Toss well and serve with the grilled tuna steak and Tabasco jelly.

Nutrition Data
Calories (kcal) 529.4
Carbohydrate (g) 53.9
Protein (g) 41.8
Fat (g) 16.5
Fibre (g) 4.5

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