Cajun Blackened Tuna over Israeli Couscous

Cajun Blackened Tuna

2 albacore tuna steaks
2 tbsp earth balance (or butter)
Cajun Seasoning (recipe below)

Preheat oven to 500F.

Season both sides of the tuna liberally with Cajun Seasoning (recipe below). Put tuna in a hot skillet over high heat and sear each side for one minute. Transfer tuna to a broiler pan, top each steak with 1 tbsp earth balance (or butter) and place in oven. Cook 7 minutes for medium. Cook longer for well done steaks.

Cajun Seasoning:

1 tbsp. paprika
2 tsp. sea salt
1 1/2 tsp. ground black pepper
Pinch of cayenne
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground mustard

Mix all ingredients and enjoy it on fish, chicken, steaks and veggies. This will make way more than what you need for this recipe.

Israeli Couscous

1 cup Israeli couscous
1 1/4 cup vegetable broth, warmed
1/2 yellow onion, finely chopped
1 tsp. minced garlic
1 tsp. earth balance (or butter)
salt & pepper

Saute the onion and garlic in olive oil over a medium heat until the onions turns tender and translucent, about 8 minutes. Add a few more dashes of olive oil and the couscous, stir well. Pour in the warm vegetable broth, bring to a boil and reduce heat to a simmer. Cover, and simmer 8-10 minutes, stirring occasionally. Once ready, stir in the earth balance (or butter). Season with salt and pepper, to taste.

DELISH!