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how to make couscous with tuna & cherrytomato sauce

couscous with tuna & cherrytomato sauce
I LOVE tuna in all its forms but I know there are some tuna snobs outthere who think that the tinned stuff is bad. Trust me, good quality tunain olive oil can be a thing of beauty – granted it is completely different tofresh tuna – think of it as a totally new food. And it’s so handy to have in the pantry for an emergency meal.
1 cup couscous
1/2 bunch green onions (scallions or shallots), chopped
2 cloved garlic, finely sliced
1 medium tin tuna in olive oil (190g / 7oz)
1 punnet cherry tomatoes, halved
Boil the kettle. Place couscous and green onions in a medium saucepan. Pour over 3/4 cup boiling water, 2 tablespoons olive oil and a generous seasoning of salt and pepper. Stir and cover. Stand. Place garlic, tuna (with oil) and tomatoes in a medium frying pan over a high heat. Cook, stirring frequently until the tomatoes have broken down a little and everything looks saucy. Taste and season. Fluff couscous with a fork and serve topped with the tomato sauce
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