Recipe

Walnut Couscous And Tuna Tower Recipe

	Chefmeow / All my dishes 1 year, 3 months ago WALNUT COUSCOUS AND TUNA TOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Dallas, Texas in 1994. Prep:10m Cook:30m Servings:4	Chefmeow
	main nuts walnuts couscous tuna seafood fish

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Ingredients

3/4 cup walnuts plus 4 large pieces for garnish

8 ounce package large grain couscous

1 small white onion chopped

2 cans water packed tuna drained

2 tablespoons pitted green olives chopped

2 tablespoons capers drained

1/3 cup chopped Italian parsley

Zest of 1 lemon

Juice of 1/2 lemon

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

2 medium red tomatoes thickly sliced

2 medium yellow tomatoes thickly sliced

1 head curly endive

3 tablespoons red wine vinaigrette

Directions

Preheat oven to 350 then arrange walnuts in single layer on cookie sheet.

Toast until lightly browned about 7 minutes then cool completely.

Spray a medium nonstick saucepan with cooking spray.

Add onion and sauté over medium heat until just softened.

Add couscous and cook until lightly browned.

Add 2-1/2 cups water then cover and reduce heat to simmer and cook 10 minutes.

Cool slightly then add 1/2 cup walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice.

Season with salt and pepper.

Wash endive then separate leaves and toss with vinaigrette.

Divide evenly between 4 plates then sprinkle with remaining walnuts.

Stack slices of tomato in alternating colors in centers of plates on top of endive.

Fill four ramekins with couscous mixture and pack tightly.

Invert ramekin on top of tomato slices to unmold.

Garnish with reserved walnut pieces and serve immediately.

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Comments

55to64 1 year, 3 months ago said:
Now this looks very interesting! I love tuna casseroles and this is very different. I'm going to be sure and try this ASAP.

Thanks for posting

chefelaine 1 year, 3 months ago said:
Great recipe! Thanks --- High Five! :+D

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