Moroccan tuna steak with a roasted red pepper salsa

Weight Watchers Recipe

Serves up to 4
Takes 30 minutes

Ingredients

4 x 150 g (5½ oz) fresh tuna steaks
4 teaspoons ras el hanout
350 g (12 oz) wholewheat couscous
500 ml (18 fl oz) boiling water
lemon wedges, to serve
chopped fresh coriander, to garnish

For the roasted pepper salsa
1 red pepper, de-seeded and quartered lengthways
1 yellow pepper, de-seeded and quartered lengthways
calorie controlled cooking spray
200 g (7 oz) cherry tomatoes, quartered
1 red onion, finely chopped
1 garlic clove, crushed
juice of 1 lemon
salt and freshly ground black pepper

Instructions

1. Preheat the grill to high. Pat the tuna steaks dry, and sprinkle each with 1 teaspoon of ras el hanout, rubbing it into both sides.

2. For the salsa, put the peppers, skin side up, on to a baking sheet and spray with the cooking spray. Put them under the grill, as close as you can, and cook for 5 minutes or until the skin is blistered and blackened. Remove from the heat and transfer to a bowl. Cover the bowl with cling film and leave for 5 minutes. Remove the skins as best you can, and finely chop the peppers.

3. Put the peppers, tomatoes, onion, garlic and lemon juice in a serving bowl and mix well. Season to taste and set aside.

4. Meanwhile, put the couscous in another large bowl and add the boiling water. Cover the bowl with a clean tea towel and leave to stand for 6 minutes while you cook the fish.

5. Heat a ridged grill pan over a high heat. Spray the tuna steaks on both sides with the cooking spray and cook for 2–3 minutes on each side, or until done to your taste. Do not overcook – the fish should still be a little pink in the middle.

6. Serve the fish immediately with the couscous, the roasted pepper salsa and lemon wedges, and sprinkled with fresh coriander.

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