Tuna Steaks with Broccoli & Couscous

Tuna Steaks with Broccoli and Couscous
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons lemon juice
  • 1 cup couscous
  • 1 cup red grapes, halved
  • Salt and pepper
  • 1 head broccoli, broken into florets
  • 2 tablespoons extra-virgin olive oil
  • 4 1-inch-thick skinless tuna steaks (about 1 1/4 pounds)
  • 1 cup chicken broth
  • 1 tablespoon spicy brown mustard
  • 1 bunch scallions, thinly sliced


In a saucepan, bring 2 cups water and the lemon juice to a boil. Stir in the couscous, then cover and let stand for 15 minutes. Toss with the grapes; season with salt and pepper.

Bring a pot of salted water to a boil. Add the broccoli and cook for 3 minutes; drain. Toss with 1 tablespoon olive oil, salt and pepper.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Season the tuna with salt and pepper and cook, turning once, until browned, about 8 minutes; transfer to a plate.

Add the chicken broth to the skillet and cook, scraping up any browned bits, until thickened, about 3 minutes. Whisk in the mustard, season with salt and pepper and cook for 2 minutes more; stir in the scallions. Spoon over the tuna and serve with the broccoli and couscous.