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Tuna Steaks With Lemon Yogurt Drizzle over Couscous

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“Traditionally, tuna steaks are not cooked rare or medium in the Mediterranean, however, it is my preferred way of eating them, so this recipe leans toward that technique. You can certainly cook it until its well done, but the taste and texture will be very different. Don't let all the steps deter you, its really a very simple recipe to put together. This recipe is an entry for the Ready Set Cook contest #7.”

Ingredients Nutrition


  1. Make Sauce: In small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine.
  2. If the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery.
  3. For the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes.
  4. Meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes.
  5. Stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well.
  6. Add more salt as needed and keep covered and set aside.
  7. Heat the same saute pan over moderate heat
  8. Brush tuna steaks lightly with olive oil and season both sides with salt and pepper.
  9. Sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done).
  10. Divide couscous between two plates.
  11. If you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice).
  12. In a small saucepan GENTLY heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous.
  13. Sprinkle half the pistachios and capers, if using, over plates and serve immediately.

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