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Tuna-and-Orange Lettuce Cups with Couscous Cakes


Fennel adds crunch and orange lends a sweet, citrusy note to this deconstructed tuna salad, while these herby couscous cakes can get even the most devoted carb-craver out of their rice and potatoes rut.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2011


  • 1 orange, peel and pith removed
  • 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
  • 2 cans (5 ounces each) solid white tuna packed in water, drained and broken into pieces
  • 1 tablespoon rice vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 1/4 cups reserved cooked couscous from Halibut with Tomatoes and Fennel
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 1 head Bibb or Boston lettuce, leaves separated


  1. Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces; squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 tablespoon oil; season with salt and pepper. Toss well to combine and set aside.

  2. In another large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper. In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Working in batches, drop couscous mixture in 1/4-cup mounds (8 mounds total). With a small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping once. Drain on paper towels.

  3. Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired. Serve with couscous cakes.

Cook's Notes

Try swapping parsley or cilantro for the basil in the couscous cakes.

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