Mediterranean Summer Breeze Tuna Entrée

• 3/4 cup couscous
• 4 cups vegetable stock (College Inn Garden Vegetable Broth 14 1/2 oz. equals two cups)
• 5 tablespoons butter
• 4 teaspoons salt
• 3 tablespoons olive oil
• 1/8 teaspoon turmeric
• 1/8 cup pistachio nut, shells removed
• 3/4 cup bell pepper, chopped up (multi-colored)
• 2 spring onions, cleaned and chopped up (1/2 inch lengths)
• 1/8 cup kalamata olive, pits remove, coarsely chopped up
• 2 tablespoons fresh tarragon (substitute 1 tablespoon dry tarragon)
• 4 tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces)
• 4 tablespoons lime juice (marinade) or 4 tablespoons lemon juice (marinade)
• 1/8 cup marsala wine
• 2 tablespoons flour
• 2 tablespoons tarragon, 2 sprigs
• 2 tablespoons capers
• 1 teaspoon pepper
• 2 valencia oranges, cut up into 1/2 round slices, wedges
• 3 tablespoons orange zest
• 16 kalamata olives
• 1/4 cup feta cheese, crumbled (French, less salty)

1. COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included); Remove from heat.
2. Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.
3. VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps); Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.
4. FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only once on the grill (or frying pan) and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.
5. PLATE- In the center of a large plate add about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and sprinkle orange zest on top.
6. Serve with a white wine and enjoy!
7. .
8. Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks; remove the shells, tail, devein and then cut lengthwise slightly.

couscous, vegetable stock, butter, salt, olive oil, turmeric, pistachio nut, bell pepper, spring onions, kalamata olive, tarragon, tuna, lime juice, marsala wine, flour, tarragon, capers, pepper, valencia oranges, orange zest, olives, feta cheese

Taken from www.food.com/recipe/mediterranean-summer-breeze-tuna-entr-e-131982 (may not work)