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.

Tuna Steaks With Broccoli and Couscous

Tuna Steaks With Broccoli and Couscous


  1. 2 tablespoons lemon juice
  2. 1 cup couscous
  3. 1 cup red grapes, halved
  4. Salt and pepper
  5. 1 head broccoli, broken into florets
  6. 2 tablespoons extra-virgin olive oil
  7. Four 1-inch-thick skinless tuna steaks (about 1 1/4 pounds)
  8. 1 cup chicken broth
  9. 1 tablespoon spicy brown mustard
  10. 1 bunch scallions, thinly sliced


  1. In a saucepan, bring 2 cups water and the lemon juice to a boil. Stir in the couscous, then cover and let stand for 15 minutes. Toss with the grapes; season with salt and pepper.
  2. Bring a pot of salted water to a boil. Add the broccoli and cook for 3 minutes; drain. Toss with 1 tablespoon olive oil, salt and pepper.
  3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Season the tuna with salt and pepper and cook, turning once, until browned, about 8 minutes; transfer to a plate.
  4. Add the chicken broth to the skillet and cook, scraping up any browned bits, until thickened, about 3 minutes. Whisk in the mustard, season with salt and pepper and cook for 2 minutes more; stir in the scallions. Spoon over the tuna and serve with the broccoli and couscous.

Serves 4.

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