Really easy one today….
We snagged some of the last of this year’s snap peas at the Farmers Market this weekend and wanted to highlight them in a dish. We won’t get any with this kind of flavor until next spring. We threw together a few herbs with them so their full flavor could shine and put them on the grill. Listed here is what we used, but use whichever fresh herbs are available to you.
For the tuna, we just used a couple of the same herbs, tarragon and lemon balm, and a little olive oil, salt and pepper and grilled until medium-well. We used a [easyazon_link identifier=”B00LK2MDY8″ locale=”US” tag=”bluecanoe09-20″]grill plank[/easyazon_link] that had been soaked in water for about 30 minutes to impart more smoke.
For the couscous, just cook according to package directions and throw in some finely sliced green onions or green garlic when it’s cooked al dente.