If I was reading my blog today, I’d look at that photo and think, “What the heck is that meat,” so I thought I’d better clarify it in the headline. I don’t know about you, but my local supermarket sells tuna steaks for about $20/pound most days. But if I ask the guy nicely, he goes into the back and gets me some of the frozen steaks which cost about $6/pound. In this economy, I’ll go with the frozen stuff, thanks. The way you use the tuna in this recipe, the quality doesn’t matter as much — I’m not making sushi. Spicy Tuna with Couscous and Carrots is another recipe from Rocco Dispirito, this time Rocco Gets Real. Yes, I’m a total fan. He seems to really understand how people cook. If you can thaw out the tuna, this is a dish you can get on the table in no more than 30 minutes total.
Rocco uses a lot of convenience ingredients like mixed Mediterranean olives, store-bought tomato sauce, and canned carrots. I suppose if I had more time, I’d improvise a bit and make a lighter sauce from canned tomatoes and maybe par-boil some carrots and use those instead. In fact, I’d never used canned carrots in my life before making this recipe, but they definitely worked here. I guess I’d say this recipe is a tomato, olive, carrot, and tuna stew that you serve over couscous. And it tastes great. Add to that, I’d say it’s a pretty healthy dish.