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Couscous Tuna Tower Recipe

These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.—Jennifer Honeycutt, Nashville, Tennessee

This recipe is:

Diabetic Friendly

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Couscous Tuna Tower Recipe

Prep: 25 min. Cook: 10 min.

Yield: 8 Servings

25 10 35

Ingredients

1 small onion, chopped
1 tablespoon canola oil
2/3 cup uncooked couscous
1-1/4 cups water
2 cans (6 ounces each) light water-packed tuna, drained and flaked
1/3 cup minced fresh parsley
2 tablespoons capers, drained
2 tablespoons sliced ripe olives, drained
1 tablespoon grated lemon peel
1 tablespoon lemon juice
Dash salt and pepper
1 tablespoon red wine vinaigrette
2 cups torn curly endive
8 thick slices red tomatoes
8 thick slices yellow tomatoes

Directions

In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until rice is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly.
In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon peel, lemon juice, salt and pepper; set aside.
Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves. Yield: 8 servings.

Nutritional Facts 1 serving equals 150 calories, 3 g fat (trace saturated fat), 13 mg cholesterol, 294 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as Couscous Tuna Tower in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p234

Slicing Tomatoes

The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.