Mustard Crusted Tuna with Spiced Couscous

Its tuna season, at least in Bangalore it is, and there were some wonderfully fresh specimens at the store. I love the feel of tuna, its skin has this leathery quality and the entire fish glistens in the light. I also decided to filet it at home, which with tuna is such a painful task as it has these little pin bones throughout. I served it up with a yellow mustard crust and some saffron infused couscous. The mustard adds a bitter crust, so if you're not serving it with the couscous, choose something a little sweet to cut through the bitterness.

Ingredients

Tuna

• 2 skin-on filets of tuna
• 1 1/2 tsp yellow mustard seeds
• 1 tsp paprika
• 4 peppercorns
• 1 tbsp olive oil
• salt to taste

Couscous

• 1/2 cup dry instant couscous
• 1/2 cup water (or such other quantity as specified in the couscous instructions)
• 1 tbsp hot water
• 1/2 onion, filed chopped
• 1/2 tsp nutmeg powder
• 1 pinch saffron
• 4 almonds, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Method

1. Grind the mustard seeds, paprika and peppercorns into a fine mixture.
2. Pat dry the tuna filets and rub salt into them.
3. Place them skin side down and dust with the mustard seeds powder. Cover the flesh side evenly with the mustard powder mixture by shaking the dish.
4. Set aside for 15 minutes.
5. Heat the oil in a pan, on high heat. 
6. Once it starts smoking, reduce the heat to a medium-high and add the tuna filets skin-side down.
7. Let the skin crispen up and then flip to cook the flesh side down.
8. Once the mustard crust forms and the fish is cooked to your desired doneness (I like it well done), remove from the heat.
9. Add the saffron to the tbsp of hot water and set aside to infuse.
10. Heat the oil in a pan and add the onions.
11. Sweat out the onions till they turn translucent, then lower the heat and add the couscous.
12. Stir around to even coat the couscous and add the nutmeg powder.
13. Heat the remaining water and add the saffron liquid to it.
14. Add the hot water to the couscous and set aside for 5 minuted, covered.
15. Add the chopped almonds to the couscous and fluff it.
16. Create a bed with the couscous and place the fish on top. Serve hot, with a sprinkling of lime juice.