INGREDIENTS
1 lb. plum tomatoes, quartered lengthwise
1 onion, quartered lengthwise
1 jalapeño chile, seeded and sliced lengthwise
2 cloves garlic, thinly sliced
2 1/2 TBSP. extra-virgin olive oil
Salt and pepper
8 green olives, chopped
Four (8 oz.) fillets
One 10 oz. box plain couscous, cooked
DIRECTIONS
Preheat oven to 450 degrees.
On a rimmed baking sheet, toss together the tomatoes, onion, jalapeño, garlic and olive oil and spread in an even layer.
Season with salt and pepper and roast until lightly charred, 20 to 30 minutes.
Toss with the olives.
Fill a large skillet halfway with water and bring to a boil.
Add 1 tsp. of salt and place the tuna in the pan.
Place a lid on top of the fillets to keep them submerged.
Lower the heat and simmer until the fish is opaque, about 8 minutes.
Transfer to a plate and top with the vegetables.
Fluff the couscous with a fork and serve with fish.
Serves 4.
