For my birthday in November, my Aunt Terri sent me {The Barefoot Contessa’s Foolproof cookbook}. I miss Food Network, especially {Ina Garten}. She has such a warm personality and makes me wish I lived in a country house instead of a city so I could have a beautiful herb garden, too. While reading {Katie Couric’s The Best Advice I Ever Got}, I learned Ina actually used to live in DC and worked in the White House on energy policy. She loved to cook and entertain and realized that’s where her true passions lived. She bought a specialty foods store called The Barefoot Contessa and has not looked back since. Pretty fascinating, no?
This recipe is from Foolproof and actually, I am guilty of breaking Ina’s introduction rule: the first time you try a recipe from the book, make it exactly as the recipe says. Well, I had to make a few changes due to budget/availability. Instead of Italian tuna, I used ahi tuna steak and I do not have a grater for lemon zest. The dish still turned out delicious so without further ado…
Ingredients
2 cups Israeli couscous
1 ahi tuna steak
1/4 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted black olives, coarsely chopped
1/2 cup jarred roasted red peppers, medium-diced
2 teaspoons minced garlic (2 cloves)
Kosher salt & freshly ground black pepper
1 cup chopped scallions (6 to 8 scallions)
1/4 cup julienned fresh basil leaves
Juice of 1/2 lemon
Directions
Cook the tuna in a skillet with just a bit of salt and pepper (about 10 minutes).
Bring 4 cups of water to a boil in a medium size saucepan.
Add the couscous and reduce to a low heat.
Cover the pot and let simmer for 12 to 15 minutes until the couscous is just gender. Drain excess water in a colander.
Combine the tuna, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a large bowl.
Pour the couscous into the mixture and stir well.
Cover and set aside for 10 to 15 minutes, stirring occasionally.
Just before serving, stir in the scallions, basil, juice of the 1/2 lemon and 1 more teaspoon of salt.
Serve at room temperature.
This dish was easy to make and simply delicious! Israeli Couscous & Tuna Salad is a wonderful addition to any summer party menu and I personally will be bringing a container full for Jazz in the Sculpture Garden (a DC favorite!!) next summer.
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