Tuna with Citrus Vinaigrette Over Couscous

• Rehydrated couscous for 4 servings
• 4 individual 1inch thick fresh tuna steaks
• 2 tablespoons olive oil
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon dried red flakes
• 1/3 cup orange juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon toasted ground cumin
• 2 tablespoons olive oil
• 4 oranges, cut into supremes
• Chopped fresh mint
• Salt and pepper

1. Set the tuna steaks in a glass or porcelain dish.
2. Blend 2 tab.
3. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes.
4. Add tuna steaks and marinate for as long as possible.
5. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes.
6. Broil or grill tuna for 3 minutes a side; you want the tuna rare.
7. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint.

couscous, tuna, olive oil, rice wine vinegar, soy sauce, ginger, red flakes, orange juice, lemon juice, ground cumin, olive oil, oranges, fresh mint, salt

Taken from www.foodnetwork.com/recipes/tuna-with-citrus-vinaigrette-over-couscous-recipe2.html (may not work)