- 2 tuna Steaks
- 1 red Bell Pepper
- 10 cocktail Tomatoes
- 4 table spoons Corn
- 1 hand full coriander or fresh basil
- 100 gram couscous
- Salt, pepper and lemon to season the salsa and the fish
- ½ tea spoon organic vegetable stock (low sodium if possible)
Chop the bell pepper, tomatoes and mix them with oil dressing in a bowl. Add the corn and herbs and set your aside.
Bring water to a boil and stir in the vegetable stock. Pour this mix over the couscous just until the couscous is covered with the stock (be careful that you don’t add too much water).
Heat a pan with a little bit of oil and grill the fish on each side for roughly 2-3 minutes.
Serve everything together and enjoy!