This is reminiscent of one of my fave summer salads - Tuscan Tuna and Bean Salad. Ahh, summer - I remember it well. But anyhow, back to the winter blues ... this was spectac. Really gorgeous dish. And keeping with my 'must try one fish dish per week' mantra, this fit the bill perfectly. Making the beans the day before was a huge timesaver.
1 1/4 cups dried Great Northern beans
4 cups salted water
2 garlic cloves, quartered
Some rosemary, if desired
2 cups arugula, washed & spun
2 shallots, thinly sliced
2 tbsp chopped parsley
3 tbsp fresh lemon juice
½ lb tuna steaks
1 tsp fennel seeds, crushed
freshly ground black pepper
Accompaniment: lemon wedges
One day ahead: in a large saucepan simmer beans in salted water with quartered garlic cloves until tender, about 1.5 hrs. Add some rosemary at the end of the cooking time. Cool mixture overnight in fridge.
Next day: Discard rosemary. Drain beans, reserving 1/4 cup cooking liquid. In a small bowl mash ½ cup beans with a fork & return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans with shallots, parsley, 2 tbsp lemon juice, and s & p to taste. Heat to warm.
Rinse and pat dry tuna. In a plastic bag combine tuna steaks with remaining tablespoon lemon juice, crushed fennel seeds, s & p to taste - shake!
Grill fish in a heated, lightly oiled, well-seasoned ridged grill pan 3 mins per side. (It made a gorgeous crust!)
Arrange bean salad and remaining cup arugula on plates and top with fish. Squeeze lemon over the fish. Plus I served some sliced Clementine oranges with.
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