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Tuna-and-Orange Lettuce Cups with Couscous Cakes

Couscous cakes get you out of the rice-and-potato rut. Try swapping parsley or cilantro for the basil.
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Tuna-and-Orange Lettuce Cups with Couscous Cakes

Everyday Food editor Sarah Carey makes a Mediterranean-inspired dinner salad that’s fast, fresh, and perfect for summer.

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    Everyday Food, July/August 2011
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    Reviews (2)

    • iammearley
      10 Aug, 2012

      Just made the couscous cakes last night...they were a BIG hit with everyone. So easy, so good.

    • asalazar
      31 Jul, 2012

      This looks absolutely delicious. Just one question, though. Is it possible to bake coucous cakes instead of frying? Even though it's olive oil, I do not want to fry.

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