The tuna and couscous can both be completed while the asparagus cooks, so prep the asparagus first. Rinse stalks and snap off ends. Spray with olive oil cooking spray, then sprinkle with garlic salt and black pepper. Preheat oven to 400 degrees.
While oven preheats, place 3-4 cloves of crushed garlic in a saucepan with about 1 TBS of olive oil. Heat oven medium-low heat for about 5-7 minutes. This is just to infuse the flavor into the oil.
Put the asparagus in the oven (20 minutes) and prepare the marinade for the tuna steaks. Use 2 cloves of garlic, the zest of one lemon, 1/2 TBS of fresh or dried Rosemary and 1 tsp of salt with 1/4 tsp of fresh cracked pepper. Grind all this together on a cutting board with a knife until well combined.
Place in a shallow dish with about 3 TBS of olive oil.
Back to the couscous! Remove the garlic and add in 1 1/2 cups of chicken broth. Bring to a boil. Add in 1 cup of couscous and a sprinkle of Italian Seasoning. Cover and remove from heat.
Heat a small skillet over medium heat. Coat both sides of your tuna steaks in the lemon marinade and place in the hot skillet. Cook on each side 4-6 minutes, until cooked to your liking.
Remove asparagus from oven, fluff couscous with fork and place one tuna steak on each plate with a couple lemon wedges. Fresh, fast and fabulous!
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