Broccoli stir-fry over rice is a staple around my house, but I'll admit I'm quickly tiring of it. Tonight, I've decided to switch it up a little. Once again, I'm using tuna from yesterday's meal as the star, serving it up steak-style with a mustard pan sauce to pump up the flavor. The fish'll pair perfectly with lightly seasoned, blanched broccoli and a bed of couscous with grapes.
For an easy weeknight meal that's different yet familiar at the same time, keep on reading.
Ingredients 2 tablespoons lemon juice Directions Serves 4.
Tuna Steaks With Broccoli and Couscous
1 cup couscous
1 cup red grapes, halved
Salt and pepper
1 head broccoli, broken into florets
2 tablespoons extra-virgin olive oil
Four 1-inch-thick skinless tuna steaks (about 1 1/4 pounds)
1 cup chicken broth
1 tablespoon spicy brown mustard
1 bunch scallions, thinly sliced
2 tablespoons lemon juice