Wednesday, October 5, 2011

Seared Tuna & White Bean Salad

Here is a nice fall salad.
Late September and early October is prime tuna fishing in these parts.

I love getting a nice piece of freshly caught tuna from my's so fresh, you could eat it on the ride home. Now, that's what's they mean when they say "sushi grade tuna".

This is an easy and healthy way to prepare the fish, it's great served warm or out of the fridge the next day.

Seared Tuna & White Bean Salad:

2 fresh tuna steaks
kosher salt & pepper

For the salad:

1 can of small white beans, rinsed & drained
8 kalamata olives, minced
1 shallot, minced
1 clove garlic, minced
handful of cherry tomatoes, quartered
handful of fresh basil, chopped
4 green beans for each plate, trimmed
1 tbsp red wine vinegar
glug of good olive oil
kosher salt & pepper

Make the salad by combining the ingredients and leaving at room temperature for an hour.
Taste and adjust seasonings to your liking.

Blanch the green beans for 3 minutes and set aside.

Season the tuna steaks with kosher salt & pepper. Heat a grill pan with oil and sear the tuna for 2 minutes on each side for medium rare.

Place a heap of salad on each plate and top with the tuna.
Arrange the green beans around the plate and serve.


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The Japanese Redneck said...

You have a very nice friend!

Looks very tasty.

Tracy said...

The tuna has been so fresh and beautiful this fall. I love it seared and rare! Yummy lunch!

Joanne said...

I need to find friends who fish.

this salad looks fantastic!

Proud Italian Cook said...

Beautiful, and love it with the beans!

Anonymous said...

Looks very delicious and comforting. I am on my way to Paris in a few hours. Loved reading your posts lasts year and this year about trip. Will also be going to Provence and Nice. Will look forward to catching up with your blog upon my return in 2 weeks.

Oui Chef said...

A salad like this one is great with so many things, especially freshly caught tuna. YUM!