Pepper Crusted Tuna Fillets with Cantaloupe and Mango Salsa and Couscous
3 x 4 oz albacore tuna steaks
1/2 cup lime juice
1/2 cup soy sauce
1/4 cup black peppercorns, roughly ground
1/4 cup pink pepper berries, roughly ground
1 cup cantaloupe, diced
1 cup mango, diced
1/4 cup lime juice
2 tablespoons cilantro, chopped
1 teaspoon minced Ginger
1 1/2 cups couscous
2 teaspoons olive oil
2 teaspoons lime juice
Marinate tuna fillets in lime juice and soy sauce for at least an hour.
Prepare salsa by combining diced fruit with lime juice, cilantro and ginger in a bowl. Refrigerate until ready to use. Pour couscous in a medium bowl and cover with boiling water. Allow to sit for approx. 5 minutes then fluff with a fork. Add more water if necessary. Couscous should be light and fluffy. Add olive oil and lime juice. Cover with foil and set aside.
Remove tuna fillets from marinade and coat with ground peppercorns and pink pepper berries. Place on a baking tray lined with parchment paper and broil for approx 6 minutes on each side. Remove from oven and cut into thin slices. Arrange on a plate with fruit salsa and serve with a side of couscous.