Mediterranean-asian Fusion Tuna with Couscous

In a bowl, marinate 1 lb of sushi-grade tuna with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, and 1 clove of minced garlic. Let it sit for 10 minutes.

While the tuna is marinating, prepare the couscous. In a saucepan, bring 1.5 cups of vegetable broth to a boil. Add 1 cup of couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add 1 sliced bell pepper (any color), 1/2 cup of Kalamata olives, and 1/4 cup of sun-dried tomatoes. Sauté for 5 minutes until the peppers are slightly tender.

Add the marinated tuna to the pan and sear for about 1-2 minutes per side, depending on the thickness, until it's cooked to your desired doneness. Be careful not to overcook.

Mix the cooked couscous into the pan with the vegetables and tuna. Stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice. Season with salt and pepper to taste.

Serve immediately, garnished with extra parsley and a drizzle of sesame oil if desired.