Tuna Steaks with Lemon Yogurt Drizzle Over Couscous
Elevate your weeknight dinner with these succulent Tuna Steaks with Lemon Yogurt Drizzle Over Couscous—a recipe that’s as nutritious as it is flavorful. Perfectly seared tuna steaks, seasoned with a simple blend of salt and pepper, take center stage atop a fluffy bed of couscous infused with cherry tomatoes and baby spinach. The star of this dish, however, is the zesty lemon yogurt drizzle, made with creamy Greek yogurt, fresh lemon juice, garlic, and vibrant parsley. This quick and elegant meal, ready in just 35 minutes, is a balanced medley of protein, whole grains, and fresh vegetables, making it ideal for a healthy and satisfying dinner. Serve it with a garnish of fresh parsley for a gourmet touch that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Tuna steaks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.75 cup Plain Greek yogurt
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Garlic powder
- 2 tablespoons, chopped Fresh parsley
- 1 cup (dry) Couscous
- 1.25 cups Chicken or vegetable broth
- 1 tablespoon Butter
- 1 cup, halved Cherry tomatoes
- 2 cups Baby spinach
Instructions
Season the tuna steaks on both sides with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes on each side for medium-rare or longer if you prefer them more cooked. Remove from the skillet and let rest.
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, and a pinch of salt. Stir in the chopped parsley and set aside.
In a saucepan, heat the chicken or vegetable broth until it comes to a boil. Add the butter and stir until melted.
Remove the saucepan from heat and add the couscous. Stir, cover, and let sit for 5 minutes.
Fluff the cooked couscous with a fork. Gently fold in the cherry tomatoes and baby spinach, allowing the spinach to wilt slightly from the warmth of the couscous.
To serve, divide the couscous mixture onto four plates. Place a seared tuna steak on top of each. Drizzle the lemon yogurt sauce over the tuna and couscous.
Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.6 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 22.1 mcg | 111% | |
| Calcium | 384 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3552 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
