Title: Tuna with citrus vinaigrette over couscous
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
  :          Rehydrated couscous for 4
  :          servings
        4    individual 1"thick fresh
  :          tuna steaks
        2 TB olive oil
        2 TB rice wine vinegar
    1 1/2 TB soy sauce
        1 ts grated fresh ginger
      1/8 ts dried red flakes
      1/3 c  orange juice
        2 TB fresh lemon juice
        1 ts toasted ground cumin
        2 TB olive oil
        4    oranges, -- cut into
  :          supremes
  :          Chopped fresh mint
  :          Salt and pepper
  
  Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive
  oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes.
  Add tuna steaks and marinate for as long as possible.
  
  Meanwhile in a glass bowl combine the orange and lemon juice, cumin,
  2 tab olive oil and orange supremes.
  
  Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut
  it into thin strips and set over couscous; garnish with oranges and
  fresh mint.
  
  Yield: 4 serving