6 hours ago
Thursday, August 12, 2010
I love this recipe.
It's fresh and light and truly delicious.
I watched Bobby Flay make it for a huge crowd of hungry Italian American men in Corona, Queens, NY and everyone loved it.
His recipe calls for soaking the beans overnight, and discarding the carrots, onions and herbs. Don't bother with that. Just use a can of good beans instead. It makes this dish the perfect easy weeknight dinner, and nice enough for company.
Grilled Tuna w/ White Beans & Radicchio (serves 6 people) (adapted from Bobby Flay)
2 very fresh meaty tuna steaks, about 1.5 lbs.
1 head of radicchio, sliced in half
2 cans of white beans, drained & rinsed (I like Goya little white beans)
1 tbsp fresh thyme
1 small red onion, sliced very thin
5 tbsp balsamic vinegar (approximately)
kosher salt & pepper
fresh chopped parsley
You can get your beans ready a few hours ahead of time and leave on the counter.
In a large bowl, add your beans, sliced red onion, fresh thyme, salt and pepper.
Shake about 4 tablespoons of balsamic vinegar and drizzle with olive oil.
Let sit a while.
Season the tuna steaks and radicchio halves with olive oil, kosher salt and pepper.
Make sure you have a hot grill and put the radicchio on for about 5 minutes on each side, till it's nice and wilted and charred. It will impart a smoky flavor.
Cut up the radicchio into chunks and add it to the beans.
Next, throw on the tuna, and cook 2 minutes on one side, and 1 minute on the other side for medium rare. Slice the tuna into chunks and add them to the beans.
Garnish the salad with fresh chopped parsley.
I cut the recipe in half, using only 1 can of beans, 1 tuna steak and half the onion and it served the 2 of us with second helpings.
Serve warm or at room temperature.