Seared Tuna with Zucchini Salad

Seared Tuna with Zucchini Salad and Couscous

Serves 2

Five Ingredients

1 lb Ahi Tuna

2 T chopped fresh dill

2 yellow or zucchini squash

2 Lemons

1 Package seasoned Israeli/pearled couscous (about ½ cup dry)

From the Pantry

1 clove garlic, crushed

3 T olive oil

Cook the couscous per package directions.

Slice the zucchini thinly (use a mandolin if possible). In a large bowl add the chopped dill followed by the zest and juice of both lemons and 2 T of olive oil. Add the garlic and season with salt and pepper. Add the zucchini and toss thoroughly to combine.

Add the remaining oil to a pan and heat over high heat. Season the tuna with salt and pepper. Cook on each side for 2 minutes or until browned and the inside is around 120 degrees F for rare. Cook longer if you prefer your fish more well-done.

To serve, plate up the couscous followed by a couple slices of the seared tuna topped with the zucchini salad. Garnish with fresh lemon and more dill if desired.