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Tuna with Citrus Vinaigrette over Couscous

Rehydrated couscous for 4 servings
4 Individual 1inch 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

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