Incredible Tangy Tuna Steak With Cous Cous and Yellow Pepper

“This is a lovely dish, if I do say so myself, it's refreshing for a hot summers day when you just can't stand to eat another salad, but don't have the energy to rustle up a hotpot or casserole. This is my own recipe. It's definately an easy luxury. This serves 2, just double up and if you want to make up more of the sauce, it turns out kind of like Salsa, so could be handy to have in for with other meals. Also great with Chicken & Pork.”

Ingredients Nutrition


  1. In a blender, or large bowl, add finely chopped: tomatoes, chili, one of the yellow bell peppers, pineapple ring and onion. Also, the chili powder, olive oil, water and juice of half a lime. Some bits of the pepper, tomato, onion, pineapple, should remain chunky but most should be small. Blend the ingredients together until there is a small amount of sauce formed, enough to coat the steaks when in the pan. Stir in the baby corn cobs after this, so they remain whole.
  2. For the cous cous, boil enough water for what you need and measure it out, I usually use just under 1 cup, add the juice of half a lime to the water and the finely chopped apple pieces, pumpkin seeds and chili powder, then stir in the cous cous. If there is more water required, add it tablespoon by tablespoon. Leave to stand while you cook the tuna.
  3. In a pan, drizzle a small amount of oil, add the sauce to the pan and the large chunks of a yellow bell pepper, heat the pan, add the tuna steaks, making sure they are coated in the sauce. Fry on one side until you see the colour change rise to the middle of the steak, then flip over and cook the other side. Tuna cooks quickly so be careful not to wait to long.
  4. Serve the Tuna steaks with the cous cous at the side and the yellow bell pepper, corn and other chunky pieces of vegetables.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a