Receta Seared Tuna with White Beans
Seared Tuna with White Beans
Yesterday I had a very quiet productive day. Every once in awhile I enjoy having a day to myself, around my apartment to just get things done, straighten up and bake. I posted yesterday all about the baking I did, so today I wanted to share the dinner I made. Going along with my 2010 resolutions, I made a new recipe. I really have been averaging two new recipes a week, but I’m sure that will slow down to one eventually.
A couple of weeks ago I went through my cookbooks and post-d all the recipes I would like to try. Right now, I have been going back and forth between the Eat Clean diet cookbook and Rachael Ray’s Book of 10. So last night I made an adaptation of her Seared Tuna Steaks on White Beans. I changed a couple of things for one reason or another and made it my own.
The pictures I took are terrible and blurry, but it came out so good I want to include them anyway. One day I’ll get better at this when I get a new camera.
Yum. Danny had this with fresh whole wheat pasta (made not by me, but an Italian market, Iavarrone Brothers). I had this with a little bit of Ezekial pasta. It was my first time trying it and I was a bit skeptical but I can say it tastes JUST like whole wheat pasta. It only needs to cook for 3-4 minutes. Beware of over-cooking because it can get chewy (says my mom and she’s always right.)
Seared Tuna Steaks with White Beans
adapted from: Rachael Ray’s Book of 10
Ingredients:
- 2 tablespoons Extra Virgin Olive Oil
- 5 large garlic cloves, minced
- 1/2 large onion, chopped
- 4 celery ribs, chopped
- 1 large pinch red pepper flakes
- salt and black pepper
- 4- 6 ounce tuna steaks about 1 1/2 inches thick (or 1 for each person)
- 1/4 cup white wine vinegar
- 1 1/4 cups low sodium chicken stock
- 1 bag dried white beans (cooked) or 2 (14) ounce cans
- 1 14 ounce can diced tomatoes, drained
- 5 to 6 button mushrooms, chopped or sliced
- 1/2 cup fresh parsley
- juice of 1/2 lemon
Place a large skillet on the stovetop with 1 tablespoon olive oil. Turn the heat to medium low and add the sliced garlic and let it brown. Turn the heat up to medium high and add the onions, celery, red pepper flakes, salt and pepper. Cook for 5 minutes, until the onions become tender. Add the mushrooms. When the oil evaporates start to add the chicken stock in small increments, about 1/4 cup at a time.
While the onions are cooking, season the tuna on both sides with salt and pepper. Place another large skillet over high heat. Add 1 tablespoon olive oil. When the pan gets hot put the tuna in the oil. Cook for 2 minutes on each side. Reduce the heat to medium and cover for about 7 more minutes to make it medium (more or less depending on how cooked or rare you want the tuna).
While the tuna is cooking add the white wine vinegar and the remaining chicken stock. Add the diced tomatoes and white beans and bring to a boil. Add the parsley and lemon juice. Season with more salt and pepper to taste. Serve by piling the tuna on the bean dish. If you’d like, add whole wheat pasta.
Enjoy your Tuesday!
beans,
fish,
protein,
tuna,
whole grains