| 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
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