Walnut Couscous And Tuna Tower |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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WALNUT COUSCOUS AND TUNA TOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Dallas, Texas in 1994. Ingredients:
3/4 cup walnuts plus 4 large pieces for garnish |
8 ounce package large grain couscous |
1 small white onion chopped |
2 cans water packed tuna drained |
2 tablespoons pitted green olives chopped |
2 tablespoons capers drained |
1/3 cup chopped italian parsley |
zest of 1 lemon |
juice of 1/2 lemon |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 medium red tomatoes thickly sliced |
2 medium yellow tomatoes thickly sliced |
1 head curly endive |
3 tablespoons red wine vinaigrette |
Directions:
1. Preheat oven to 350 then arrange walnuts in single layer on cookie sheet.
2. Toast until lightly browned about 7 minutes then cool completely.
3. Spray a medium nonstick saucepan with cooking spray.
4. Add onion and sauté over medium heat until just softened.
5. Add couscous and cook until lightly browned.
6. Add 2-1/2 cups water then cover and reduce heat to simmer and cook 10 minutes.
7. Cool slightly then add 1/2 cup walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice.
8. Season with salt and pepper.
9. Wash endive then separate leaves and toss with vinaigrette.
10. Divide evenly between 4 plates then sprinkle with remaining walnuts.
11. Stack slices of tomato in alternating colors in centers of plates on top of endive.
12. Fill four ramekins with couscous mixture and pack tightly.
13. Invert ramekin on top of tomato slices to unmold.
14. Garnish with reserved walnut pieces and serve immediately.
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