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Publisher Photo
These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.—Jennifer Honeycutt, Nashville, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

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 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 plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves. Yield: 8 servings.
Originally published as Couscous Tuna Tower in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p234

Nutritional Facts

1 each: 150 calories, 3g fat (0 saturated fat), 13mg cholesterol, 294mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

  • 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
  1. 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.
  2. In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon peel, lemon juice, salt and pepper; set aside.
  3. 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.
Originally published as Couscous Tuna Tower in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p234

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