| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Lifetime tv, Life6 | 4 | servings |
INGREDIENTS
| 1 | lb | Cooked canellini beans; (canned);drained |
| 1/2 | c | Tomato; peeled, seeded in |
| ; 1/4-inch dice | ||
| 1/4 | c | Small black olives; (nicoise) pitted |
| 2 | tb | Chives; finely chopped |
| 2 | Sprigs tarragon; leaves only, finely | |
| ; chopped | ||
| 6 | tb | Olive oil |
| 2 | tb | Spanish sherry vinegar |
| Salt | ||
| Freshly ground black pepper | ||
| 14 | oz | Fresh tuna steak; sushi quality, cut |
| ; 1-inch thick | ||
| 1 | bn | Arugula; leaves only |
INSTRUCTIONS
1. Combine the beans, tomato, Nicoise olives, chives, tarragon, 5 tablespoons of the olive oil, sherry vinegar, and salt and pepper in a bowl. Toss well and keep warm on the side. 2. Heat the remaining tablespoon olive oil in a non-stick pan over high heat. Season the tuna with salt and black pepper. Cook the tuna in the hot pan for 5 min., turn over, and cool for another 4 to 5 min. If you like tuna rare, remove it from the pan. For medium rare, cook for another 2 min. on each side. For medium, another 3 min. 3. Cut the tuna steak into four pieces. Arrange a dome of arugula on the center of a platter. Place the thick slices of tuna on top. Spoon the bean salad over the tuna. Serve warm. Copyright credit: 1996 by Daniel Boulud © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”