Tuna Salad With Canellini Beans And Black Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Life6, Lifetime tv | 4 | Servings |
INGREDIENTS
| 1 | lb | Cooked canellini beans |
| canneddrained | ||
| 1/2 | c | Tomato, peeled seeded in |
| 1/4-inch dice | ||
| 1/4 | c | Small black olives |
| nicoise pitted | ||
| 2 | T | Chives, finely chopped |
| 2 | Sprigs tarragon, leaves | |
| only finely | ||
| chopped | ||
| 6 | T | Olive oil |
| 2 | T | Spanish sherry vinegar |
| Salt | ||
| Freshly ground black pepper | ||
| 14 | oz | Fresh tuna steak, sushi |
| quality cut | ||
| 1-inch thick | ||
| 1 | Arugula, leaves only |
INSTRUCTIONS
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. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 191
Total Fat: 21.7g
Cholesterol: 0mg
Sodium: 366.3mg
Potassium: 230.5mg
Carbohydrates: 4.5g
Fiber: 2.7g
Sugar: 1g
Protein: 2.6g