Tuna Steak with Aubergine Ragout & Couscous Salad
Who said healthy food had to be boring? This flavour-packed recipe combines meaty fish with a harissa-spiced aubergine ragout and refreshing, minty couscous.
The tuna cooks extremely quickly and will continue to rise as much as 14°C when it’s removed from the heat, so it’s essential to keep your Thermapen on hand to ensure your steak isn’t dry.
Cook until the middle reaches an internal temperature of 61°C for well done or 51°C for medium rare. A tuna steak can increase by as much as 14°C after being removed from the heat!