Tuna with Citrus Vinaigrette Over Couscous

• 1 x couscous rehydrated, for 4 servings
• 4 individual tuna steaks
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons soy sauce, tamari
• 1 teaspoon ginger fresh, grated
• 18 teaspoon red pepper flakes
• 13 cup orange juice
• 2 tablespoons lemon juice fresh
• 1 teaspoon cumin ground, toasted
• 2 tablespoons olive oil
• 4 each oranges cut into segments
• 1 x mint leaves chopped, fresh
• 1 x salt and black 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 segments.
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 vinegar, soy sauce, ginger fresh, red pepper, orange juice, lemon juice fresh, cumin ground, olive oil, oranges, mint, salt

Taken from recipeland.com/recipe/v/tuna-citrus-vinaigrette-over-co-45899 (may not work)