Seared Yellowfin Tuna Over White Beans
Servings
6 Servings
Ingredients
- 1-1/2 teaspoons sea salt
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon brown sugar
- 1/2 teaspoon dried basil
- 6 yellowfin tuna steaks 2-inches thick, about 3 pounds
- 2 tablespoons canola oil
- For beans
- 2 15-ounce cans white beans, rinsed and drained
- 1/4 cup canola oil
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon coarse black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
Instructions
Preparation
- In a small bowl, mix together salt, garlic powder, pepper, cumin, brown sugar and basil.
- Rinse tuna and pat dry. Rub with spice mixture.
- Heat oil in a 12-inch skillet over high heat. Add the tuna, being careful not to crowd.
- Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still red inside. Set aside.
- Place beans in a large bowl. Add oil, lemon juice, pepper, garlic powder and parsley. Stir gently to mix.
- To serve, divide bean mixture among 6 plates and top each with a tuna steak.
- Contributed by: Quick & Kosher, JAMIE GELLER