Clever use of ramekins creates a terrific presentation. Ingredients 3/4 cup chopped California walnuts plus 4 large pieces for garnish 1 8-ounce package large grain couscous (also called Israeli pasta) 1 small onion chopped 2 6-ounce cans water pack tuna drained 2 tablespoons pitted green olives chopped 2 tablespoons capers drained 1/3 cup chopped Italian parsley zest of 1 lemon juice of 1/2 lemon salt and pepper to taste 2 medium sized red tomatoes thickly sliced 2 medium sized yellow tomatoes thickly sliced 1 head frisee (curly endive) 3 tablespoons reduced calorie red wine vinaigrette

Instructions
Preheat oven to 350 F. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, for about 5-7 minutes. Cool.

Spray a medium sized nonstick saucepan with canola cooking spray. Add onion and saut over medium heat until just softened. Add couscous and cook until lightly browned. Add 2 1/2 cups water; cover and reduce heat to simmer. Cook 8-10 minutes. Cool slightly. Add 1/2 cup of the walnuts, tuna, olives, capers, parsley, lemon zest, and lemon juice. Season to taste with salt and pepper.

Wash frisee, separate leaves and toss with vinaigrette. Divide evenly between 4 plates. Sprinkle with remaining 1/4 cup walnuts.

Stack slices of tomatoes, in alternating colors in the centers of the 4 plates, on top of frisee.

Fill four 8-ounce ramekins (or custard cups) with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold. Garnish with reserved walnut pieces and sprig of frisee. Serve immediately.


A variation on this recipe is also hosted on BigOven.com as recipe number 159325.

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Yields: 4 Servings    posted as 159325
    

notes:  Republished with permission, California Walnut Commission.

Cuisine:   American

Main Ingredient:   Tuna