Smoked Tuna with Tuscan Couscous
Smoked Tuna with Tuscan Couscous
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Tuna
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
This is my version of a lovely refreshing salad I had in Tuscany called Panzanella - the couscous replaces the traditional bread and is just perfect with smoked tuna, giving it a truly Mediterranean feel. The couscous grains absorb the fruit olive oil and the wonderful juices from the diced vegetables, and it just needs a spritz of vinegar to sharpen it up. Mix the basil in at the last moment to stop it discolouring. A perfect lunch-box salad.
Ingredients
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175g (6 oz) instant / quick cook couscous
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300ml (1/2 pint) boiling water or vegetable stock
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4 really ripe large tomatoes, seeded and diced
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1 small red onion, finely chopped
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1/2 cucumber, finely diced
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1 small celery stick, finely diced
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1 garlic clove, crushed
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6 tablespoons extra virgin olive oil
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2 tablespoons red wine vinegar or 1 tablespoon sherry vinegar
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25g (1 oz) fresh basil leaves, roughly torn
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400g (14 oz) smoked tuna, shredded
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salt and freshly ground black pepper
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extra diced or halved tomatoes and basil, to serve
Directions
Place the couscous in a large bowl and pour over the boiling stock or water. Cover with a plate or cling film and let stand for 5 minutes until all the liquid is absorbed then fluff up with a fork and cool slightly.
Now gently fold in the diced vegetables and garlic. Drizzle with half the olive oil, all the vinegar, season well with salt and pepper then toss very gently.
Cover and allow to stand for at least 30 minutes to allow the flavours to be absorbed.
When ready to serve, gently mix in the torn basil and the shredded tuna, then serve drizzled with the remaining olive oil and scattered with extra basil leaves.