Tuna salad with canellini beans and black olives

4 servings

Ingredients

Quantity Ingredient
1 pounds Cooked canellini beans; (canned);drained
½ cup Tomato; peeled, seeded in
; 1/4-inch dice
¼ cup Small black olives; (nicoise) pitted
2 tablespoons Chives; finely chopped
2 Sprigs tarragon; leaves only, finely
; chopped
6 tablespoons Olive oil
2 tablespoons Spanish sherry vinegar
Salt
Freshly ground black pepper
14 ounces Fresh tuna steak; sushi quality, cut
; 1-inch thick
1 bunch Arugula; leaves only

Directions

1. Combine the beans, tomato, Nicoise olives, chives, tarragon, 5 tablespoons of the olive oil, sherry vinegar, and salt and pepper in a bowl. Toss well and keep warm on the side.

2. Heat the remaining tablespoon olive oil in a non-stick pan over high heat. Season the tuna with salt and black pepper. Cook the tuna in the hot pan for 5 min., turn over, and cool for another 4 to 5 min. If you like tuna rare, remove it from the pan. For medium rare, cook for another 2 min.

on each side. For medium, another 3 min.

3. Cut the tuna steak into four pieces. Arrange a dome of arugula on the center of a platter. Place the thick slices of tuna on top. Spoon the bean salad over the tuna. Serve warm.

Copyright credit: 1996 by Daniel Boulud © 1996 Lifetime Entertainment Services. All rights reserved.

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