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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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I served this with Cilantro-Japapeno Hummus for sauce-a surprisingly good combination! Ingredients:
1 lb fresh raw tuna |
1/2 cup couscous |
1/2 cup boiling water |
3 garlic cloves, minced |
1/4 cup diced red bell pepper |
1/4 cup diced yellow bell pepper |
1/4 cup diced green bell pepper |
1/2 cup chopped onion |
1/2 cup chopped kalamata olive |
2 tablespoons drained capers |
2 tablespoons olive oil |
2 eggs |
1/2 cup greek yogurt |
1 teaspoon baking powder |
1/2 cup shredded parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup greek yogurt |
1/2 cup shredded parmesan cheese |
paprika |
Directions:
1. Pre-heat oven to 350F; Spray a 5x9-inch loaf pan with cooking spray and set aside.
2. Place the couscous and minced garlic in a large bowl and pour the boiling water over; let sit until the water is absorbed.
3. Chop the tuna into 1/2 inch dice and add to the couscous.
4. Add all remaining loaf ingredients and mix well; hands work the best (I wear latex gloves).
5. Pack the tuna mixture into the prepared loaf pan.
6. For the topping, mix the yogurt and parmesan cheese together and spoon globs of it over the loaf; sprinkle with paprika.
7. Bake in 350F oven for about 1 hour. Slice to serve.
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