8 oz. piece of yellowfin tuna
Couscous (4 qt. yield)
1 yellow onion, diced small
1 medium sized butternut squash, diced small
2 cups dried cherries
3 cups middle eastern couscous
6 cups water
Salt and pepper to taste
2 cups port wine
1 cup balsamic vinegar
1/2 cup maple syrup
1. Season the tuna with salt and pepper; pan sear for 2 - 3 minutes.
2. Saute the onion until caramelized, then add squash and saute for 3 - 4 minutes.
3. Combine cherries, couscous and water. Cook until water is evaporated and season to taste with salt and pepper.
4. For reduction: combine everything in a stockpot and reduce on medium heat to a syrupy consistency.