Sicilian Tuna Steaks With Couscous
|30% less salt chicken broth||1⁄4 Cup (4 tbs) (Such As Campbell's Healthy Request)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped pitted green olives||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Canned italian stewed tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Uncooked couscous||1⁄2 Cup (8 tbs)|
|Tuna steaks||10 Ounce (2 Pieces, 5 Ounce Each, About 3/4 Inch Thick)|
|Pine nuts||1 Tablespoon, toasted|
|Chopped fresh parsley||1 Tablespoon|
1. Preheat oven to 450°.
2. Coat inside of oven bag with cooking spray. Place bag on a large shallow baking pan.
3. Combine broth and next 11 ingredients in a large bowl, stir well. Stir in couscous. Spoon couscous mixture into prepared oven bag. Place tuna on couscous mixture. Fold edge of bag over to seal. Bake at 450° for 20 minutes until fish is medium-rare or desired degree of doneness. Cut open bag, and peel back foil. Sprinkle with toasted pine nuts and 1 tablespoon parsley.