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Recipes
Seared Tuna with Warm White Beans and Extra Virgin Olive Oil
(Print Recipe) (E-mail Recipe)
This combination will please even the most discerning critic. The garlic compliments the mild tasting beans making it a great combination with the tuna. Fresh thyme can be found in your grocer’s produce section.
Serves 4
Ingredients:
1 cup dried cannellini or similar bean (soaked overnight)
4 cups chicken or vegetable stock
1 yellow onion
1 head garlic
Sprig thyme, leaves trimmed and stem discarded
4 tuna steaks, about 6 oz. each
Sprig rosemary and parsley
Olive & Well Sea Salt and fresh ground pepper to taste
Olive & Well Arbequina olive oil
Soak beans overnight with water to cover plus a couple inches at room temperature. Drain the water and put beans in a heavy-bottomed pot. Cover with stock bringing the level a couple of inches above the beans. Quarter the onion, then halve the garlic and add both to the pot. Bring to a boil and immediately reduce heat to a simmer. Stir occasionally. Cook until tender, about 40 minutes. Beans should be soft but not falling apart. Remove the onion and garlic. Add a good pinch of sea salt, some freshly chopped thyme trimmed from its woody stem and let the beans cool. Adjust seasoning and drain excess liquid with a large spoon. You want enough liquid that the beans remain moist. Add a splash of Olive & Well A-premium balsamic vinegar to the beans.
Trim any blood line from the tuna steaks. Brush with olive oil, chopped rosemary and parsley, and salt and pepper. Heat a heavy-bottomed skillet and add a teaspoon of olive oil. When oil is almost smoking carefully add steaks. Sear on each side about 1 minute or until desired doneness. Remove from heat. Ladle the warm beans onto a plate. Drizzle extra virgin oil over the beans. Place the tuna on the beans and top with aioli or tapenade.
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