Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto

Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto
19 Ingredients
  • 1 cup whole wheat Israeli couscous
  • 1 1/4 cups vegetable stock or water
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 Japanese eggplants, halved
  • 2 zucchini, halved
  • 2 yellow squash, halved
  • 1 red onion, cut into thick slices
  • Canola oil, for brushing the vegetables and tuna
  • Canola oil, for brushing the vegetables and tuna
  • 1 pint grape or pear tomatoes
  • 2 tuna steaks, each about 1 1/2 inches thick
  • 1 cup basil leaves, roughly chopped, plus whole leaves for garnish
  • 1/3 cup toasted pine nuts
  • 3 cloves garlic, minced and crushed to a paste with salt
  • 3 cloves garlic, minced and crushed to a paste with salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil, plus more for drizzling
  • Zest and juice of 1 lemon
Nutrition
805
40% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

57% 37

Saturated

21% 4

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 12

Carbs

30% 89

Carbs (net)

- 71

Fiber

74% 18

Sugars

- 16

Sugars, added

- 0

Protein

76% 38

Cholesterol

13% 38

Sodium

7% 178

Calcium

26% 265

Magnesium

55% 229

Potassium

53% 2489

Iron

29% 5

Zinc

27% 3

Phosphorus

93% 650

Vitamin A

13% 117

Vitamin C

77% 69

Thiamin (B1)

61% 1

Riboflavin (B2)

34% 0

Niacin (B3)

138% 22

Vitamin B6

136% 2

Folate equivalent (total)

39% 155

Folate (food)

- 155

Folic acid

- 0

Vitamin B12

77% 2

Vitamin D

10% 1

Vitamin E

47% 7

Vitamin K

45% 54
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