Tuna Over Tomatoes, Chickpeas And Couscous

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 cup wine or 1/2 cup chicken stock
• 1 (400 g) can crushed tomatoes, undrained
• 1 (400 g) can chickpeas, drained and rinsed
• 1/2 cup couscous
• 1 cup boiling water
• salt and pepper
• 2 tablespoons chopped fresh oregano or 2 tablespoons herbs, of your choice
• 1 tablespoon capers
• 4 (200 g) fresh tuna steaks, 1 inch thick
• salt and pepper
• 2 tablespoons oil
• greek yogurt, to serve

Recipe

• 1 heat the oil in a large pan and fry the onion about 5 minutes or until soft.
• 2 add the crushed garlic and cook for a couple of minutes more.
• 3 add the wine and cook for a few minutes then add the tomatoes and chickpeas.
• 4 allow to cook gently for about 10 minutes.
• 5 meanwhile, pour the boiling water over the couscous and cover for about 5 minutes.
• 6 add the prepared couscous, herbs and capers to the tomato mix, season well with salt and pepper and set aside while you cook the tuna.
• 7 season the tuna steaks with salt and pepper.
• 8 heat the oil in a large pan and cook the tuna about 4 or 5 minutes each side: this will give you a rare steak, if you'd like it cooked more add a couple more minutes each side. remember though that it will keep cooking after you take it off the heat.
• 9 gently reheat the tomato mix for a couple of minutes, then divide it between 4 plates and serve a tuna steak on each.
• 10 serve with a dollop of yogurt over each steak.