| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Molto02 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Red onion; sliced 1/4" thk |
|
|
Rounds |
| 1/2 |
c |
Red wine vinegar; plus |
| 4 |
tb |
Red wine vinegar |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Salt |
| 1 |
c |
Cooked cranberry; (borlotti) beans |
| 2 |
tb |
Finely-chopped fresh thyme leaves |
| 1 |
|
Garlic clove; thinly sliced |
| 3 |
tb |
Extra-virgin olive oil; plus |
| 1/4 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Dijon mustard |
| 1 |
tb |
Cayenne pepper |
| 4 |
|
Tuna steaks -; (6 oz ea) |
| 2 |
bn |
Rucola; washed, stemmed, |
|
|
And spun dry |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat grill or broiler In a mixing bowl, place sliced onion, 1/2 cup red
wine vinegar, balsamic vinegar, 1/2 cup water, sugar and 2 tablespoons salt
and mix well. Allow to stand 1 hour, drain and set aside. Mix cranberry
beans, thyme, garlic and 3 tablespoons extra-virgin olive oil and set
aside. In blender, mix Dijon mustard, cayenne, remaining 4 tablespoons red
wine vinegar and 1/4 cup extra-virgin olive oil until smooth, remove and
set aside. Rub tuna steaks with salt and pepper and place on grill or under
broiler and cook until medium-rare (about 3 to 4 minutes per side). Toss
arugula with bean mixture to coat and divide among 4 plates. Place pickled
onion rounds around border. Place hot tuna in center of plate, drizzle with
the mustard sauce and serve. Season lightly with salt and pepper. This
recipe yields 4 main course servings.
Comments: The original recipe title as listed is "Grilled Tuna With
Borlotti, Onion Pickles, Arugula And Red Pepper Mustard".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5645 broadcast 02-29-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-10-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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