Fish

Orange Rosemary Tuna Steaks with Pine Nut Couscous is for Dinner.

Orange Rosemary Tuna Steaks with Pine Nut Couscous takes 5 minutes to prepare.

Orange Rosemary Tuna Steaks with Pine Nut Couscous takes 15 minutes to cook.

Orange Rosemary Tuna Steaks with Pine Nut Couscous makes 4 servings.

The ingredients for Orange Rosemary Tuna Steaks with Pine Nut Couscous are:

water/oil mixture
8 oz couscous
4 tsp. pine nuts
4 tsp. olive oil, divided
4 tuna steaks (3 oz)
Pepper to taste
1 tsp lemon zest
1 tsp orange zest
1 cup orange juice
1 Tbsp balsamic vinegar
2 Tbsp finely chopped onions
1 Tbsp dried rosemary

Here is how you make Orange Rosemary Tuna Steaks with Pine Nut Couscous:

Preheat oven to 450 degrees. Lightly grease a baking dish with water/oil mixture. Prepare couscous according to package directions. Sprinkle with pine nuts. Pepper to taste. Bake until tuna steaks reach their desired level of doneness, about 10 to 12 minutes.While tuna is baking, combine remaining oil and next 6 ingredients (lemon zest through dried rosemary) in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fish is done. Place fish on serving platter, drizzle with orange rosemary sauce, serve with couscous and enjoy! Makes 4 (3 oz) servings of tuna and 4 (3/4 cup) couscous. Serving suggestion: Steamed Asparagus and steamed baby carrots.Number of Servings: 4Recipe submitted by SparkPeople user LADYDUNN.

The nutritional information for Orange Rosemary Tuna Steaks with Pine Nut Couscous is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 246.9

• Total Fat: 11.4 g
• Cholesterol: 50.0 mg
• Sodium: 32.5 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 0.7 g
• Protein: 26.0 g

The dietary needs meet for Orange Rosemary Tuna Steaks with Pine Nut Couscous is Low Fat