Name: Tuna Salad with Canellini Beans And Black Olives
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

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.
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