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Grilled Tuna Tagine With Saffron Orzo Recipe

by Global Cookbook

Ingredients

1 lb asparagus cut in 1/2-inch pcs 4 x plum tomatoes, diced 1/2 c. pitted and minced green olives 1/2 c. minced fresh cilantro 2 Tbsp. liquid removed capers 1/2 tsp crushed red pepper flakes up to 1 tsp

16 ounce dry orzo 2 c. nonfat chicken broth warmed 1 tsp extra virgin olive oil (optional) Extra virgin olive oil cooking spray 1/8 tsp crushed saffron 4 x fresh tuna filets (8 ounce each) salt and pepper to taste

Directions

1. Start grill. Cook asparagus in boiling salted water till crisp tender, 1 to 2 min. Drain. Stir together asparagus, tomatoes, olives, cilantro, capers and pepper flakes in a large bowl. Set aside. Cook orzo according to package directions. Drain and return to pan. Stir in broth, extra virgin olive oil
2. (if using), saffron and reserved vegetables. Cook, stirring occasionally till heated. (I'd transfer to a microwave casserole and heat which way).
3. Spray tuna filets with extra virgin olive oil cooking spray. Season with salt and pepper to taste. Grill till desired doneness, about 3 min per side for medium - rare. Slice into thin strips.
4. To serve: Spoon orzo into bottom of tagine or possibly into serving bowls and top with tuna.
5. NOTES : The original recipe called for 3 tbsp. of extra virgin olive oil, and full fat broth.

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