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.
Everyday Food, July/August 2011
- Prep Time 25 minutes
- Total Time 25 minutes
- Serves 4
- 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 <u>Halibut with Tomatoes and Fennel</u>
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh basil leaves
- 1 head Bibb or Boston lettuce, leaves separated
- 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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