Ingredients (serves 2):
2x – Ahi Tuna Steaks
1 Cup – Couscous
1 Cup – Vegetable Broth
Penzeys Southwest Seasoning
Spring Mix Salad (Wild Rocket, Baby Spinach, Arugula)
Grape Tomatoes
Low Fat Feta Cheese
Balsamic Vinaigrette
Olive Oil
Couscous:
In a small sauce pan bring 1 Cup Vegetable Broth to a boil. Once at a rolling boil put in 1 Cup of Couscous cover and remove from flame. Give 5 minutes to cook and it will be ready to eat.
Ahi Steak:
Place your favorite skillet on high heat and liberally coat bottom of pan with olive oil and dust with salt. Prep your Ahi Steaks by placing them on a cutting board and liberally sprinkling them with Southwest Seasoning and Pepper. Once pan is to temperature place Ahi steaks into pan, after about 15 seconds shake pan to make sure they are not sticking and salt the steaks. Leave without doing anything for 3 minutes and flip. Leave on the second side for another 3 minutes before removing from heat and letting rest on a cutting board.
Salad:
Place salad mix onto plate and add 3-4 tomatoes depending on amount of salad. Add 1 tbsp each Balsamic Vinaigrette and olive oil then top with a dusting of feta cheese.