Tuna Salad with Canellini Beans And Black Olives
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|1 lbCooked canellini beans;|
|2 tbChives; finely chopped|
|; 1-inch thick|
|14 ozFresh tuna steak; sushi|
|2 Sprigs tarragon; leaves|
|Black Pepper; freshly ground|
|1/2 cTomato; peeled, seeded in|
|1 bnArugula; leaves only|
|; 1/4-inch dice|
|2 tbSpanish sherry vinegar|
|1/4 cSmall black olives;|
|6 tbolive oil|
Tuna Salad with Canellini Beans And Black Olives Preparation
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
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