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.



Ingredient Checklist


Instructions Checklist
  • 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 tablespoonoil; 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). Witha 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.

Cook's Notes

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

Reviews (3)

9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
The salad was amazing (not the canned tuna part). The "Couscous cake" was okay but it was very crispy, although it was verry bland, I will make this again with some adjusments.
Rating: Unrated
Just made the couscous cakes last night...they were a BIG hit with everyone. So easy, so good.
Rating: Unrated
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.