Veggie Couscous with Sesame Crusted Tuna

Ingredients
1 5.8-ounce box quick-cooking couscous 
1/4 cup olive oil 
1 large garlic clove, minced 
1 small bunch asparagus, trimmed, chopped into 1/4-inch rounds
1/2 cup Frozen Peas, thawed (rinsed under cold water) 
2 cups fresh spinach leaves 
1 tablespoon freshly chopped mint leaves 
1 tablespoon freshly chopped basil leaves 
2 4-ounce tuna steaks, cut 2-inch thick 
1/2 cup sesame seeds 
Kosher salt and freshly ground black pepper 

For the Dressing:
2 tablespoons soy sauce (also comes Gluten-Free) 
2 tablespoons olive oil 
1 tablespoon freshly squeezed lime juice, plus zest 
2 tablespoons freshly chopped basil leaves 
Kosher salt and freshly ground black pepper

Directions
Cook couscous according to package directions. Set aside. 

In a medium skillet, warm 2 tablespoons olive oil over medium-high heat until hot, about 2 minutes. Sauté the garlic until tender, (do not burn) about 2 minutes. Stir in the asparagus, peas, until tender. In stages, add the spinach and cook for 3 minutes. Season with salt and pepper. Turn the heat off and add the mint and basil leaves. Add mixture to cooked couscous and stir. Set aside. 

In a small bowl, season the tuna steaks with salt, pepper, and sesame seeds. Wipe out the skillet with a paper towel. Heat the remaining oil in the skillet over medium-high heat until hot, about 2 minutes. Sear the tuna on each side until the seeds brown, about 30 seconds on each side. Do not overcook. Remove the tuna from the pan and slice on a cutting board. 

In a mason jar, combine the soy, oil, lime juice and zest, basil, and salt and pepper and shake well. 

To Pack: 

Scoop 1 cup of the couscous salad into a container. Slice the tuna into strips and place on top of salad. Dress the salad right before eating. Serve with sliced fruit and almonds.