49 minutes ago
Tuesday, April 21, 2009
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:
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
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.
can of white beans, such as cannellini
1 garlic clove, minced
1 shallot, sliced
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.