I was recently excited to learn that I placed 2nd in the Canadian Albacore Tuna recipe contest! Several years ago when I decided to reduce my meat consumption I was worried that a diet featuring mainly vegetables and grains might be boring and lack taste. I started experimenting with fish recipes and have never looked back. My favorite fish is definitely tuna, which helps satisfy my protein needs and is my go-to meal when time is of the essence. The fruit salsa was a happy discovery. I was looking for something to complement the heat of the pepper crusted tuna and happened to have a bag full of mangoes and cantaloupes. I had initially been planning on preparing a fruit salad for dessert but realized that the sweet, juiciness of the fruit was the perfect pairing for the tuna. Served with a dish of couscous this meal is easy to prepare, healthy and delicious. It is also now a family favorite. I have included the recipe below. I hope you like it!
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.
Nibbles and Fluff