Seared Rare Tuna With Butternut Squash Dried Couscous

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Ingredients

  • 8 oz. piece of yellowfin tuna



    Couscous (4 qt. yield)



  • 1 yellow onion, diced small
  • 1 medium sized butternut squash, diced small
  • 2 cups dried cherries
  • 3 cups middle eastern couscous
  • 6 cups water
  • Salt and pepper to taste



    Reduction



  • 2 cups port wine
  • 1 cup balsamic vinegar
  • 1/2 cup maple syrup

    Directions

    1. Season the tuna with salt and pepper; pan sear for 2 - 3 minutes.



    2. Saute the onion until caramelized, then add squash and saute for 3 - 4 minutes.



    3. Combine cherries, couscous and water. Cook until water is evaporated and season to taste with salt and pepper.



    4. For reduction: combine everything in a stockpot and reduce on medium heat to a syrupy consistency.



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