Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

California Walnut Couscous Tuna Tower

California Walnut Couscous Tuna TowerThis dramatic architectural dish takes taste and health to new heights. Garnish with walnut pieces and a sprig of frisée.

Recipe Ingredients:

3/4 cup chopped California Walnuts
1 small onion, chopped
1/2 pound large grain couscous
2 1/2 cups water
2 (6-ounce) cans water packed tuna, drained
2 tablespoons chopped pitted green olives
2 tablespoons capers
1/3 cup chopped Italian parsley
1 tablespoon each: lemon zest and juice
Salt and ground black pepper, to taste
1 head frisée (curly endive)
3 tablespoons reduced-calorie red wine vinaigrette
2 medium-size red tomatoes, cut into 4 thick slices
2 medium-size yellow tomatoes, cut into 4 thick slices

Cooking Directions:

  1. In dry skillet, toast walnuts over medium to high heat until lightly browned, about 1 to 2 minutes. Set aside.
  2. 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.
  3. Add tuna, olives, capers, parsley, lemon zest, lemon juice and 1/2 cup walnuts. Season with salt and pepper. Set aside.
  4. 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.
  5. Fill four 8 ounce ramekins (or custard cups) with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 523 calories, 31.5 g protein, 60.1 g carbohydrate, 7.4 g dietary fiber, 704 mg sodium, 19.0 g total fat, 12.8 gm polyunsaturated fatty acids, 2.0 gm saturated fatty acids, 20 mg cholesterol

Recipe and photograph provided courtesy California Walnuts.