Tuesday, April 21, 2009

Tuesday Tuna w/ Tapenade



It's Tuesday, why not have tuna tonight?
A nice piece of fresh tuna, seared and served rare with a salty tapenade on top over white beans.
I dreamt of it last night, so thought I would make it for dinner.

This recipe was inspired by Suzanne Goin who makes a beautiful lamb dish with tapenade and white beans at her restaurant Lucques in the winter.

Tapenade is so easy and delicious, if you are a salt lover, like me.
You can make it anyway you like and use it on sandwiches, as part of a tapas buffet or as a sauce for fish.

Here is tonight's dinner:

Tapenade:

handful of good olives (nicoise, gaeta or kalamata)
handful of green manzanilla olives with pimento inside (martini olives)
1 tsp capers
1 garlic clove
1/4 cup of fresh chopped parsley
1 anchovy, chopped

squeeze of a lemon
drizzle in some good olive oil

Mash all ingredients together on a cutting board, leaving them a bit chunky.
Add to a bowl and add olive oil and lemon juice at the end.



Seared Tuna Steaks:

2 nice, fresh pieces of Yellow fin or Ahi sushi grade tuna
kosher salt and pepper
olive oil

Season tuna steaks all over with kosher salt and pepper.

In a heavy non stick skillet (I only use non stick cookware for omelets or fish),
heat olive oil on medium heat and sear your tuna steaks 1 1/2 minutes on each side for rare.

White Beans:

can of white beans, such as cannellini
1 garlic clove, minced
1 shallot, sliced
fresh thyme
olive oil
salt and pepper
a little chicken stock for the pan

Saute your olive oil in a sauce pan and saute your garlic and shallot on low heat until soft.
Add your can of drained beans and a little chicken stock. Cook about 5 minutes.
Add fresh thyme, salt and pepper. You can mash the beans a bit if you like.

Slice your tuna and fan on top of a bed of the white bean mixture.
Spoon olive tapenade over the top!

This was delicious, healthy and easy, I promise.

17 comments:

5 Star Foodie said...

The tuna looks excellent! Very interesting combination with tapenade - it sounds very good!

doggybloggy said...

your tuna looks perfect.....

Darius T. Williams said...

That tapenade is really calling my name!

kat said...

Are you sure you're not secretly cooking for a high end restaurant?

Culinary Cory said...

I love seared tuna steaks on salads. If I was a fan of olives, I might enjoy the tapenade. But since I don't, I'll take your word for it. :)

Pam said...

The tapenade sounds wonderful! The whole meal looks healthy and full of amazing flavors.

LaDue & Crew said...

I love the colors! I am a fan of all- Tuna, salt, and tapenade. I don't know why, but I've always been afraid to cook the tuna at home. I have to climb out of my shell! It looks so good, Stacey!

Peter M said...

Fabulous sear on that tuna...nice one, Missy!

Cate O'Malley said...

The tapenade looks beautiful!

StaceyEsq said...

Lovely recipe, gorgeous pictures. Well done!

Lori Lynn said...

I dream of recipes too.
LL

Karen said...

Mmm, my mouth is watering just reading this... it looks and sounds delicious!

melissa said...

The tapenade seems bright and delicious, but I have to admit I am focused solely on the tuna itself. What a perfect color. I can imagine it melting in my mouth.

Proud Italian Cook said...

I haven't had fresh tuna in a while... Why not? Love your tapenade, I love it with warm and crispy grilled bread!

noble pig said...

I am a salt lover and this sounds like the perfect meal!

Giff said...

very nice combination! and you know what else I'm going to say.

wait for it

BEANS!

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