Broiled Tuna Couscous Salad

• 1 1 1/4-pound skinless and boneless tuna steak, about 1 inch thick
• Salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 2 sprigs fresh thyme, or 1 teaspoon dried
• 1 tablespoon olive oil
• 4 tablespoons finely chopped onion
• 1 teaspoon finely chopped garlic
• 1 teaspoon ground cumin
• 1 cup water
• Salt and freshly ground pepper to taste
• 1 cup couscous
• 4 tablespoons red-wine vinegar
• 6 tablespoons olive oil
• 2 tablespoons light soy sauce
• 1/2 teaspoon finely chopped jalapeno pepper, or to taste
• 1/4 teaspoon Tabasco sauce
• 1 cup finely diced celery
• 1 1/2 cups diced, peeled and seeded tomatoes
• 2 teaspoons finely minced chopped garlic
• 1/2 cup coarsely chopped fresh basil, coriander, chervil or parsley
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated orange rind
• Salt and freshly ground pepper to taste

1. Preheat broiler to high, or preheat outdoor grill.
2. To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme.
3. Cover closely with plastic wrap and let stand until ready to broil or grill.
4. If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source.
5. Broil 4 minutes with door partly open.
6. Turn steak and continue broiling, leaving door open, about 4 minutes more.
7. If grilling, put steak on hot grill and cover.
8. Cook 4 minutes.
9. Turn fish, cover grill and cook about 4 minutes more.
10. Remove fish; let cool.
11. To prepare couscous, heat oil in a small saucepan.
12. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted.
13. Add water, salt and pepper.
14. Bring to a boil and add couscous, stirring.
15. Cover closely.
16. Remove from heat and let stand 5 minutes.
17. Put in a bowl to cool.
18. Meanwhile, combine all ingredients for salad dressing in a large bowl.
19. Blend well with a wire whisk.
20. Check for seasoning.
21. Cut tuna into bite-size pieces and add to the couscous in the bowl.
22. Pour dressing over all and toss well.
23. Serve immediately.

tuna, salt, olive oil, thyme, olive oil, onion, garlic, ground cumin, water, salt, couscous, redwine vinegar, olive oil, soy sauce, jalapeno pepper, tabasco sauce, celery, tomatoes, garlic, fresh basil, lemon juice, orange rind, salt

Taken from cooking.nytimes.com/recipes/5358 (may not work)