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Couscous Tuna Tower

 Couscous Tuna Tower
These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.—Jennifer Honeycutt, Nashville, Tennessee
8 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • In a small skillet, saute onion in oil until tender. Add couscous;
  • saute 1-2 minutes longer or until couscous 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

2 of 2

Couscous Tuna Tower (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.