Serves 6

Moroccan couscous can be purchased in a specialty or gourmet food store.

1 tablespoon olive oil

2 tablespoons fresh orange zest

1 tablespoon minced ginger

Fresh-cracked black pepper, to taste

1½ pounds tuna (sushi grade)

½ leek, thinly sliced (white and green parts)

2½ cups Vegetable or Fish Stock (see recipes on pages 106 and 114)

1¼ cups Moroccan couscous

1 teaspoon extra-virgin olive oil

• Heat grill (or use a broiler) to medium-high heat.

• Mix together half the olive oil with half the zest and ginger, and some pepper, in a bowl; rub on the tuna. Grill (or broil) the tuna medium-rare or to desired doneness.

• While the tuna cooks, heat the remaining olive oil in a small saucepan on medium heat; quick-sauté the leeks. Add the stock and the remaining ginger and zest; bring to simmer. Add the couscous, cover, and cook for 5 minutes. Remove from heat.

• Fluff the couscous with a fork, then spoon into mounds on serving plates. Thinly slice the tuna and fan it over the couscous, then drizzle with the extra-virgin olive oil.

Sushi-Grade Fish

Sushi-grade fish is the finest you can buy. But if it smells too “fishy” do not get it! Fish should have relatively no odor when fresh. When you're using sushi-grade fish in this recipe, try it on the rare side for an incredible increase in flavor.