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Thaw tuna steaks, if frozen. Thread cherries on skewers. For a gas or charcoal grill, place skewers on a grill rack directly over medium heat. Cover and grill 5 minutes or until lightly charred, turning once.
Remove cherries from skewers. Halve half of the cherries and set aside. In a blender or food processor combine remaining cherries, vinegar, honey, shallot, mustard, thyme, salt and pepper. Cover and blend or process until smooth. With the machine running, add oil in a thin stream until incorporated.
Place tuna steaks in a resealable plastic bag set in a shallow dish. Add half of the vinaigrette. Seal bag and marinate in the refrigerator 30 to 60 minutes.
In a medium saucepan bring broth to a boil. Stir in couscous. Remove saucepan from heat. Cover and let stand 5 minutes. Fluff with a fork. Stir in reserved cherries, spinach and hazelnuts.
For a gas or charcoal grill, place tuna steaks on a greased grill rack directly over medium heat. Cover and grill 8 to 12 minutes or until fish flakes when tested with a fork and center of fish is still slightly pink, turning and brushing with some of the reserved marinade halfway through grilling.
Slice tuna and serve with couscous and remaining vinaigrette. Sprinkle with ricotta salata (or Brie).