Tuna Steak With Cannellini Beans Food

TUNA STEAK WITH CANNELLINI BEANS

Steps:

• Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
• Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
• Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
• Serve with the salad and lemon wedges.

TUSCAN BEANS WITH TUNA

Steps:

• Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
• Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
• Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD

Steps:

• If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
• Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
• In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
• Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
• To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
• To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

SEARED TUNA STEAKS ON WHITE BEANS WITH GRAPE TOMATOES AND GARLIC CHIPS

Steps:

• Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.
• While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
• While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
• To serve, pile a serving of beans on each dinner plate and top with a tuna steak.

TUSCAN TUNA AND CANNELLINI BEANS

Steps:

• Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
• Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
• Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
• Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
• Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.

GRIDDLED TUNA WITH BEAN & TOMATO SALAD

Steps:

• Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
• Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
• Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
• Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

PESTO, CANNELLINI BEAN & TUNA JACKETS

Steps:

• Heat oven to 180C/160C fan/gas 4. Pierce the potatoes a few times, then bake for 40 mins, or until really soft. Alternatively, microwave on High for 7 mins.
• Mix the beans, pesto, cream cheese, tuna, red onion, lemon zest and some seasoning. Split the baked potatoes and stuff with the tuna filling. Top with the pine nuts and basil leaves.