Today's dish is Coriander and White Peppercorn Crusted Yellowfin Tuna with Caramelized Grapes & Green Olives, Saffron Pearl Couscous, Orange Lavender Vinaigrette, featuring fresh and delicate Mediterranean flavors.
I prepared the tuna itself by encrusting it in an aromatic mixture of coriander and white peppercorns, then quickly searing it. The Israeli pearl couscous is a terrific side dish, delicately flavored with Spanish saffron. A warm relish of caramelized grapes and green olives features deliciously sweet and salty flavors. Finally, orange lavender vinaigrette provides just the right touch, adding both acidity and a little bit of sweetness without overpowering the flavor of the tuna itself. All these components blend together in a delightful way, making this an exceptional dish.
GO TO LAZARO COOKS! RIGHT NOW TO SEE THE RECIPE AND MORE DETAILS
