the bleu olive's seared tuna w/ warm white beans & extra virgin olive oil
|1 cupDried cannellini or similar bean; soaked overnight|
|4 cupsChicken or vegetable stock|
|1 Yellow onion|
|sprigThyme; leaves trimmed and stem discarded|
|4 Tuna steaks; about 6 ounces each|
|sprigRosemary and parsley|
|Sea salt and fresh ground pepper; to taste|
|bleu olive Arbequina Extra Virgin Olive Oil|
|bleu olive 18 Year Traditional Balsamic Vinegar|
the bleu olive's seared tuna w/ warm white beans & extra virgin olive oil Preparation
Soak beans overnight with water to cover plus a couple inches at room temperature. Drain the water and put beans in a heavy-bottomed pot. Cover with stock bringing the level a couple of inches above the beans. Quarter the onion, then halve the garlic and add both to the pot. Bring to a boil and immediately reduce heat to a simmer. Stir occasionally. Cook until tender, about 40 minutes. Beans should be soft but not falling apart. Remove the onion and garlic. Add a good pinch of sea salt, some freshly chopped thyme trimmed from its woody stem and let the beans cool. Adjust seasoning and drain excess liquid with a large spoon. You want enough liquid that the beans remain moist. Add a splash of bleu olive 18 Year Traditional Balsamic Vinegar to the beans.
Trim any blood line from the tuna steaks. Brush with olive oil, chopped rosemary and parsley, and salt and pepper. Heat a heavy-bottomed skillet and add a teaspoon of olive oil. When oil is almost smoking carefully add steaks. Sear on each side about 1 minute or until desired doneness. Remove from heat. Ladle the warm beans onto a plate. Drizzle extra virgin oil over the beans. Place the tuna on the beans and top with aioli or tapenade.
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