Pepper-Crusted Tuna with Sundried Tomato & Garlic Couscous
Pepper-Crusted Tuna with Sundried Tomato & Garlic Couscous Our couscous goes perfectly with fish and this is a great way to serve Tuna steaks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Mortar and pestle
- Mug
- Rolling pin
- Griddle
- Grill
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Pastry brush
- Saucepan
- Stove
- Fork
- Plate
Ingredients
- 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
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