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Maple Glazed Tuna With Yellow CousCous
This dish, from Samuelsson’s new cookbook “The New American Table,” is a version of the meal he made for Posen.
FOR THE TUNA
1 tablespoon Dijon mustard
2 tablespoons maple syrup
Juice of 1 lime
¼ cup olive oil
4 6-ounce tuna fillets
Salt and freshly ground pepper
4 cilantro sprigs
Yellow couscous salad (recipe follows)
Whisk together the mustard, maple syrup, lime juice and 1 tablespoon of the olive oil and set aside.
Season the tuna fillet on both sides with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter, garnish with the cilantro and serve with the couscous.
FOR THE COUSCOUS
1 cup uncooked semolina couscous
3 tablespoons olive oil
2 garlic cloves, peeled and chopped
2 red finger chilies, seeds and ribs removed, chopped
2 teaspoons ground turmeric
4 saffron threads
1 teaspoon cumin
2 tablespoons chopped cilantro
1 teaspoon salt
Juice of 1 lemon
½ red onion, thinly sliced
1 head frisée, leaves separated and roughly chopped
Bring 1 ½ cups of salted water to a boil. Add the couscous and bring back to a boil. Turn off the heat, cover and let sit for 5 minutes. Fluff with a fork.
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and chilies and sauté until fragrant, about 3 minutes. Stir in the turmeric, saffron and cumin and sauté for another 30 seconds. Remove from the heat. Add the couscous, cilantro, salt and lemon juice and mix to combine.
Toss together the onion and the frisée in a medium bowl.
To serve place couscous on plate and top with the frisée onion mixture.