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Receta Grilled Tuna Tagine With Saffron Orzo
by Global Cookbook

Grilled Tuna Tagine With Saffron Orzo
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Ingredientes

  • 1 lb asparagus cut in 1/2-inch pcs
  • 4 x plum tomatoes, diced
  • 1/2 c. pitted and minced green olives
  • 1/2 c. minced fresh cilantro
  • 2 Tbsp. liquid removed capers
  • 1/2 tsp crushed red pepper flakes up to 1 tsp
  • 16 ounce dry orzo
  • 2 c. nonfat chicken broth warmed
  • 1 tsp extra virgin olive oil (optional) Extra virgin olive oil cooking spray
  • 1/8 tsp crushed saffron
  • 4 x fresh tuna filets (8 ounce each) salt and pepper to taste

Direcciones

  1. Start grill. Cook asparagus in boiling salted water till crisp tender, 1 to 2 min. Drain. Stir together asparagus, tomatoes, olives, cilantro, capers and pepper flakes in a large bowl. Set aside. Cook orzo according to package directions. Drain and return to pan. Stir in broth, extra virgin olive oil
  2. (if using), saffron and reserved vegetables. Cook, stirring occasionally till heated. (I'd transfer to a microwave casserole and heat which way).
  3. Spray tuna filets with extra virgin olive oil cooking spray. Season with salt and pepper to taste. Grill till desired doneness, about 3 min per side for medium - rare. Slice into thin strips.
  4. To serve: Spoon orzo into bottom of tagine or possibly into serving bowls and top with tuna.
  5. NOTES : The original recipe called for 3 tbsp. of extra virgin olive oil, and full fat broth.