California Walnut Couscous Tuna Tower
From chefelaine 15 years ago
- - to make
- Serves 4
A healthy appetizer, and guaranteed you and your family and guests will love it!
Ingredients
- 3/4 cup chopped California walnuts shopping list
- 1 small onion, chopped shopping list
- 1/2 pound large grain couscous shopping list
- 2 1/2 cups water shopping list
- 2 (6-ounce) cans water packed tuna, drained shopping list
- 2 tablespoons chopped pitted green olives shopping list
- 2 tablespoons capers shopping list
- 1/3 cup chopped Italian parsley shopping list
- 1 tablespoon each: lemon zest and juice shopping list
- salt and pepper to taste shopping list
- 1 head frisée (curly endive) shopping list
- 3 tablespoons reduced-calorie red wine vinaigrette shopping list
- 2 medium-size red tomatoes, cut into 4 thick slices shopping list
- 2 medium-size yellow tomatoes, cut into 4 thick slices shopping list
How to make it
- In dry skillet, toast walnuts over medium to high heat until lightly browned, about 1 to 2 minutes.
- Set aside.
- Spray a non-stick saucepan with cooking spray.
- Add onion and sauté over medium heat until just softened.
- Add couscous and cook until lightly browned.
- Add water; cover and reduce heat to simmer.
- Cook 8 to 10 minutes; cool slightly.
- Add tuna, olives, capers, parsley, lemon zest, lemon juice and 1/2 cup walnuts.
- Season with salt and pepper.
- Set aside.
- Wash frisée; separate leaves and toss with vinaigrette.
- Divide evenly among four plates.
- Sprinkle with remaining walnuts.
- Stack one red and one yellow tomato slice on top of frisée.
- Fill four 8 ounce ramekins (or custard cups) with couscous mixture and pack tightly.
- Invert ramekin on top of tomato slices to un-mold.
Frisée (Curly Endive)
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The Rating
Reviewed by 40 people-
Love it! ^5
mystic_river1
in Bradenton loved it
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What can I say more than: PERFECT!
elgab89
in Toronto loved it
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Love your recipes!
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in Whereabouts loved it
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