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Seared Tuna Steaks on Roast Vegetable Couscous and Maple Sauce

Nicole’s main course recipe from week 3 of Come Dine With Me Australia.


  • 1 large red capsicum, quartered, deseeded

  • 1kg butternut pumpkin, peeled

  • 1 large red onion, peeled, root intact

  • 6 yellow patty pan squash, quartered

  • 3 Roma tomatoes, quartered lengthways

  • 2 tablespoons olive oil

  • 1 cup vegetable stock

  • 1 cup couscous

  • 1 lemon, rind finely grated, juiced

  • 1 tablespoon extra-virgin olive oil

  • 400g can chickpeas, drained, rinsed

  • 1/2 cup flat-leaf parsley leaves, chopped

  • Tin of crushed tomatoes

  • ¼ cup maple syrup

  • Clove of garlic

  • Teaspoon of mustard


  • 1.

    Preheat the oven 200°C. Cut capsicum and pumpkin into 4cm pieces. Cut onion into 8 wedges. Place in a large roasting dish with squash and tomatoes.

  • 2.

    Drizzle oil over vegetables and season with salt and pepper. Toss to coat. Roast, turning once, for 45 minutes or until tender.

  • 3.

    Pour stock into a saucepan. Cover and bring to the boil. Add couscous, stirring once. Remove from heat. Stand, covered, for 5 minutes.

  • 4.

    Transfer to a large bowl. Add lemon rind, juice and oil. Stir with a fork. Add chickpeas, parsley and salt and pepper. Mix well.

  • 5.

    Sear your tuna steaks and serve hot

  • 6.

    Make the maple syrup by combining a tin of crushed tomatoes, ¼ cup of maple syrup, 1 clove of garlic and a teaspoon of mustard in a saucepan over heat. Drizzle over the tuna and serve

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