Mediterranean Tuna and Israeli Couscous
YIELD: 5069 grams
| Ingredients | Amount |
|---|---|
| Good Catch® Plant-Based Tuna Flake, (1 full saddlebag) | 1133 grams |
| Cooked Israeli couscous (950 g dry) | 2309 grams |
| Extra-virgin olive oil | 275 grams |
| Fine sea salt | 32 grams |
| Ground black pepper | 8 grams |
| Lemon zest | 25 grams |
| Red wine vinegar | 150 grams |
| Roasted garlic purée | 75 grams |
| Crushed red pepper flakes | 5 grams |
| Red Onion, small dice | 220 grams |
| Roasted red bell peppers, minced | 450 grams |
| Kalamata olives, minced | 270 grams |
| Oregano, chiffonaded | 20 grams |
| Italian flat-leaf parsley, chiffonaded | 45 grams |
METHOD:
Thaw tuna in the refrigerator overnight.
Prepare a dressing by whisking together the red wine vinegar, salt, pepper, lemon zest, garlic purée, red pepper flakes and olive oil.
Empty tuna into a bowl and pour dressing over. Gently toss to combine.
Add onion, peppers, olives and fresh herbs and toss to combine thoroughly.