Tuna-and-Orange Lettuce Cups with Couscous Cakes

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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.

Tuna-and-Orange Lettuce Cups with Couscous Cakes

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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

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

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