1/2 bunch coriander, chopped (reserve a few leaves for garnish)
Sea salt flakes & black pepper, ground
Extra virgin olive oil, to taste
Boil your kettle and pour 1 cup boiling water over 1 cup GF Couscous in a bowl. Cover and leave for about 5 minutes – once done, fluff with a fork and set aside.
Place the lemon segments in a small bowl and cover with oil – this will help to reduce the high acidity of the lemons.
To finish off the Couscous, mix through the lemon segments, olives, capers and chopped coriander. Dress with lemon juice, zest and oil then season with a little salt.
For the tuna, heat a fry-pan. Place a little oil and place the tuna in the pan and cook for a minute on each side on a very high heat. Season with salt and pepper then serve with the Couscous, and extra coriander leaves for garnish.