4 Yellowfin tuna steaks, about 7oz each and 2cm thick
1 ½ tsp. coriander seeds, lightly crushed
5fl oz vegetable stock, hot
3.5fl oz orange juice, hot
2 leeks, outer layers removed and cut into 2 cm cylinders
1 large red pepper, cubed into 2cm pieces
1 large zucchini, cubed into 2cm pieces
1 large red onion, cut into 2cm pieces
1 large garlic clove, crushed
handful coriander leaves, chopped
zest and juice of a lemon
4 tbsp. olive oil
1 tbsp. white wine vinegar
juice and zest of 1 lemon
freshly ground black pepper
Pre-heat the oven to 430°
Mix all the vegetables together in a large bowl, drizzle over a little olive oil and season well. Toss to coat all the pieces and tip out onto a foil lined, oiled and seasoned baking tray, making sure all the vegetables sit in one layer. Bake in the oven for 15-20 minutes (or until the vegetables are cooked and slightly crisp round the edges.)
Whisk together all the ingredients for the vinaigrette, season to taste and set aside.
Tip the couscous into a mixing bowl. Add a dash of olive oil and pour over the hot stock and orange juice. Cover with plastic wrap and leave for 15 – 20 minutes.
Season the tuna and coat with the crushed coriander and olive oil. Heat a frying pan, add a splash more oil along with the steaks and pan-fry for 2 minutes on each side. Pour over 2 tablespoons of the vinaigrette and transfer to a warm plate. Cover with foil and leave to rest for a few minutes.
Fork through the couscous to separate the grains. Add the coriander, lemon zest and juice, a couple of spoonful’s of the vinaigrette and season to taste.
Divide the couscous onto the plates and spoon the roast vegetables on the side. Slice the tuna steaks diagonally and arrange on top of the couscous. Finish with a drizzle of lemon vinaigrette.