Caribbean Tuna

• 1 1/2 cups chopped fresh pineapple
• 1 cup quartered cherry tomatoes
• 1/2 cup finely chopped green pepper
• 2 tablespoons rice vinegar
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 1/2 cup frozen orange juice concentrate, thawed and undiluted
• 1/2 cup water
• 2 tablespoons minced fresh thyme
• 2 teaspoons olive oil
• 1 teaspoon freshly ground pepper
• 4 cloves garlic, minced
• 4 (4-ounce) tuna steaks (1 inch thick)
• Vegetable cooking spray
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup couscous, uncooked

1. Combine first 6 ingredients in a medium bowl, stirring well. Cover and set aside.
2. Combine concentrate and next 5 ingredients; reserve one-half of mixture. Pour remaining mixture into a heavy-duty, zip-top plastic bag; add fish. Seal bag, and shake lightly until fish is well coated. Marinate in refrigerator up to 3 hours, turning bag occasionally.
3. Remove fish from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add fish; cook 2 to 3 minutes on each side or until browned. Add reserved juice mixture to skillet. Bring to a boil; reduce heat, and simmer 10 to 12 minutes or until fish flakes easily when tested with a fork.
4. Bring 1 1/2 cups water and salt to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
5. To serve, place couscous evenly on 4 plates; top couscous with fish. Spoon any remaining pan juices over fish and couscous. Top evenly with reserved pineapple mixture.

pineapple, quartered cherry tomatoes, green pepper, rice vinegar, curry powder, ground red pepper, orange juice concentrate, water, thyme, olive oil, freshly ground pepper, garlic, tuna, vegetable cooking spray, water, salt, couscous

Taken from www.myrecipes.com/recipe/caribbean-tuna (may not work)