Seared Tuna with Sicilian Couscous

Without a doubt, my favourite meal of 2016 so far! Thank you Jamie (& Matt the chef!). Lots of flavours and textures and great value for points! Only 12 smart points per portion! 

Again slightly adapted from Jamies's new book - Everyday Super Food.

Ingredients

4 ripe mixed-colour tomatoes
1½-2 fresh red chillies, deseeded 
2 sprigs of fresh basil
2 lemons
150g wholewheat couscous
2 cloves of garlic
2 tuna steaks
1 tsp dried oregano
1 tspOlive oil
1 tsp baby capers
4 spring onions
1 bunch of asparagus 
1 large handful of kale
30g feta cheese

Method: 

1. Unusually the couscous is fed with cold liquid instead of boiling water! Simply quarter the tomatoes, deseed 1 chilli, and place in a food processor with the basil leaves, the zest and juice from 1 lemon, a pinch of sea salt and black pepper, plus 150ml of cold water. 

Blitz until smooth, tip the mixture into a bowl, stir in the couscous, then cover and leave aside for 1 hour.  When it has absorbed all the Likud, check for seasoning. 

 2. Peel the garlic and finely slice with the remaining chilli. Season the tuna with pepper and sprinkle with the oregano and 1 teaspoon of oil. 

3. Sear in a non-stick frying pan on a high heat for 1 to 2 minutes on each side, adding the chilli, garlic and capers when you flip it.

 4. Transfer the contents of the pan to a board, returning the pan to a medium heat. Trim the spring onions and asparagus, then halve lengthways, remove the big stalks from the kale and put it all into the hot pan with a good splash of water. Cover with a lid and steam for 4 minutes. 

5.  Fluff up the couscous, crumble over the feta, pop the veg on top, slice up the tuna and serve with lemon wedges for squeezing over.

And that's!!