Tuna & Shrimp Tabouleh

 A fresh, vibrant tabouleh that mixes land and sea: delicate raw tuna, tender shrimp, bright herbs, and juicy vegetables. The lemony couscous base is lifted by bursts of trout roe and finished with a creamy touch of cream cheese. Light, elegant, and perfect for warm days or a refined starter.

Ingredients

Couscous

Raw tuna, diced

Blanched shrimps

Raisins (dried)

Fresh mint

Fresh cilantro

Lemon juice

Trout roe

Diced cucumber

Cherry tomatoes, halved

Extra virgin olive oil (good quality)

Salt

Black pepper

Cream cheese (for finishing)

Method

Prepare the couscous according to package instructions and allow it to cool completely.

Dice the raw tuna into small cubes.

Blanch the shrimps briefly if not already cooked, then chill.

Add cucumber, cherry tomatoes, raisins, chopped mint, and cilantro to the couscous.

Fold in the tuna and shrimps gently to keep the texture delicate.

Season with lemon juice, olive oil, salt, and black pepper.

Add trout roe just before serving for freshness and subtle salinity.

Finish with a generous dollop of cream cheese on top.

Serving suggestion

Serve slightly chilled with extra lemon on the side. The contrast between the fresh herbs, sweet raisins, and the richness of tuna and cream cheese makes this tabouleh both refreshing and indulgent.

Here are more tuna recipes:

Creamy tuna and artichoke salad

Tuna melt stuffed mushrooms