How to make it

  • 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.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    chefelaine ate it and said...
    Great recipe! Thanks --- High Five! :+D
    Was this review helpful? Yes Flag
  • 55to64 10 years ago
    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
    Was this review helpful? Yes Flag

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