Tuna Salad with Canellini Beans And Black Olives

Ready in 1h

Try this Tuna Salad with Canellini Beans And Black Olives recipe, or contribute your own.


1 lb Cooked canellini beans;
2 tb Chives; finely chopped
; 1-inch thick
14 oz Fresh tuna steak; sushi
2 Sprigs tarragon; leaves
Black Pepper; freshly ground
1/2 c Tomato; peeled, seeded in
1 bn Arugula; leaves only
; 1/4-inch dice
2 tb Spanish sherry vinegar
; chopped
1/4 c Small black olives;
6 tb olive oil

Original recipe makes 4 servings



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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