Back to Tuna-and-Orange Lettuce Cups with Couscous Cakes All Reviews for Tuna-and-Orange Lettuce Cups with Couscous Cakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 lettuce-cups-0711med10722-bag007.jpg

Ingredients Ingredient Checklist 1 orange, peel and pith removed 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving 2 cans (5 ounces each) solid white tuna packed in water, drained and broken into pieces 1 tablespoon rice vinegar 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 2 1/4 cups reserved cooked couscous from Halibut with Tomatoes and Fennel 2 large eggs, lightly beaten 1/4 cup chopped fresh basil leaves 1 head Bibb or Boston lettuce, leaves separated

Cook’s Notes Try swapping parsley or cilantro for the basil in the couscous cakes.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4 lettuce-cups-0711med10722-bag007.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

lettuce-cups-0711med10722-bag007.jpg

lettuce-cups-0711med10722-bag007.jpg

Ingredients

Ingredients

  • 1 orange, peel and pith removed 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving 2 cans (5 ounces each) solid white tuna packed in water, drained and broken into pieces 1 tablespoon rice vinegar 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 2 1/4 cups reserved cooked couscous from Halibut with Tomatoes and Fennel 2 large eggs, lightly beaten 1/4 cup chopped fresh basil leaves 1 head Bibb or Boston lettuce, leaves separated

Directions

Working over a large bowl, cut out segments from orange, then cut into 1/4-inch pieces; squeeze juice from membranes. To bowl, add fennel, tuna, vinegar, and 1 tablespoonoil; season with salt and pepper. Toss well to combine and set aside.

In another large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper. In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Working in batches, drop couscous mixture in 1/4-cup mounds (8 mounds total). Witha small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping once. Drain on paper towels.

Divide tuna mixture among lettuce leaves and sprinkle with fennel fronds, if desired. Serve with couscous cakes.

Cook’s Notes Try swapping parsley or cilantro for the basil in the couscous cakes.

Cook’s Notes

Try swapping parsley or cilantro for the basil in the couscous cakes.

Reviews (3)

 Add Rating & Review     9 Ratings   5 star values:        3    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        2

Reviews (3)

Add Rating & Review     9 Ratings   5 star values:        3    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        2

Add Rating & Review

9 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 2

9 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 2

9 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 2

  • 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 2

    Martha Stewart Member     Rating: 3 stars       08/22/2013   The salad was amazing (not the canned tuna part). The "Couscous cake" was okay but it was very crispy, although it was verry bland, I will make this again with some adjusments.  

Martha Stewart Member     Rating: Unrated       08/10/2012   Just made the couscous cakes last night...they were a BIG hit with everyone. So easy, so good.  

Martha Stewart Member     Rating: Unrated       07/31/2012   This looks absolutely delicious. Just one question, though. Is it possible to bake coucous cakes instead of frying? Even though it's olive oil, I do not want to fry.

    Martha Stewart Member

    Rating: 3 stars 08/22/2013

The salad was amazing (not the canned tuna part). The “Couscous cake” was okay but it was very crispy, although it was verry bland, I will make this again with some adjusments.

Rating: 3 stars

Rating: Unrated 08/10/2012

Just made the couscous cakes last night…they were a BIG hit with everyone. So easy, so good.

Rating: Unrated

Rating: Unrated 07/31/2012

This looks absolutely delicious. Just one question, though. Is it possible to bake coucous cakes instead of frying? Even though it’s olive oil, I do not want to fry.

All Reviews for Tuna-and-Orange Lettuce Cups with Couscous Cakes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tuna-and-Orange Lettuce Cups with Couscous Cakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest