2 tuna steaks, as big as you like
Salt & pepper
Drizzle tuna steaks on both sides with olive oil and season with salt and pepper. Heat skillet to medium high heat and cook on both sides for 4 minutes.
1 medium zucchini, trimmed
1 teaspoon salt
2 cups vegetable oil
Halve zucchini crosswise, then cut lengthwise into 3/4-inch shoestrings using slicer. Toss with 1 teaspoon salt on a plate lined with a paper towel and drain 30 minutes. Heat oil in a small pot to high and add zucchini, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes. Transfer zucchini to paper towels to drain.
1 shallot, thinly sliced
2 tbs olive oil
Add oil and heat pan to medium. Brown shallots stirring frequently. Transfer shallots to paper towels to drain.
Ginger Garlic Mayo
3 tbs lemonaise
1 clove garlic, crushed and minced
1 tbs minced peeled fresh ginger
¼ tsp sriracha
In a small bowl combine all ingredients and stir till well mixed.
1 cup pearled couscous
1 ¾ cups water
1 clove garlic minced
½ medium red onion, minced
1 tbs lemon juice
Handful fresh basil minced
Salt & pepper
In a medium saucepan, heat olive oil and sauté garlic and red onions. Add 1 ¾ cups water and pearled couscous. Bring to a boil. Reduce heat to a medium and simmer for 8 minutes uncovered. Stir occasionally. Add rest of ingredients and stir. Bring back to a medium boil and simmer for 4-6 minutes or until couscous is tender. Let stand covered 4-5 minutes before serving. Stir well and serve immediately.