Caribbean Tuna

Ingredients

• 16 ounce tuna steaks ()
• 1 cup cherry tomatoes quartered
• 1 cup couscous uncooked
• 0.5 teaspoon curry powder 
• 2 tablespoons thyme leaves fresh minced
• 4 cloves garlic minced
• 0.5 cup bell pepper green finely chopped
• 0.3 teaspoon ground pepper red
• 2 teaspoons olive oil 
• 0.5 cup orange juice concentrate frozen undiluted thawed
• 1 teaspoon pepper freshly ground
• 1.5 cups pineapple fresh chopped
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 0.5 cup water 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• ziploc bags

Directions

1. Combine first 6 ingredients in a medium bowl, stirring well. Cover and set aside.
2. Combine concentrate and next 5 ingredients; reserve one-half of mixture.
3. Pour remaining mixture into a heavy-duty, zip-top plastic bag; add fish. Seal bag, and shake lightly until fish is well coated. Marinate in refrigerator up to 3 hours, turning bag occasionally.
4. Remove fish from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add fish; cook 2 to 3 minutes on each side or until browned.
6. Add reserved juice mixture to skillet. Bring to a boil; reduce heat, and simmer 10 to 12 minutes or until fish flakes easily when tested with a fork.
7. Bring 1 1/2 cups water and salt to a boil in a small saucepan; stir in couscous.
8. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
9. To serve, place couscous evenly on 4 plates; top couscous with fish. Spoon any remaining pan juices over fish and couscous. Top evenly with reserved pineapple mixture.