|
 |
|
Recipe categories |
|
Join the Recipe Club |
||
|
Submit your own recipe |
|
Grilled Tuna and Cannellini Bean Salad Serves 4 generously I love serving this salad warm or at room temperature with a loaf of ciabatta, focaccia, or sourdough bread and a glass of full-bodied red wine. Ingredients Marinade for Tuna 3 Tbsp. (45 mL) olive oil 1 tsp. (5 mL) soy sauce ½ tsp. (2.5 mL) grated fresh ginger 1 medium clove garlic, minced Salad 12 to 16 oz. (340 to 455 g) fresh tuna fillets 1- to 1¼-inch (2.5- to 3-cm) thick (at room temperature) 3 19-oz (532-mL) cans cannellini, white kidney or great northern beans, drained and rinsed or 1½ cups (360 mL) dried beans (see below for cooking instructions) ½ medium mild onion, very thinly sliced 1 stalk of celery, cut into ¼-inch (.6-cm) dice ½ to ¾ cup (120 to 180 mL) carrots, cut into ¼-inch (.6-cm) dice 1 to 2 green onions, white and green part, coarsely minced ¼ cup (60 mL) finely chopped Italian parsley 20 to 25 black niçoise or kalamata olives, pitted salt and freshly ground black pepper to taste Vinaigrette 2 Tbsp. (30 mL) fresh lemon juice 2 tsp. (10 mL) white wine vinegar 4 to 5 Tbsp. (60 to 75 mL) extra virgin olive oil salt and freshly ground black pepper to taste Instructions For the Tuna In a shallow dish, mix the olive oil, soy sauce, ginger, and garlic. Marinate the tuna in this mixture for 5 to 10 minutes on each side. The longer it marinates the more pronounced the flavor will be. Heat a grill pan or cast iron skillet over high heat. Sear the tuna for 1 minute on each side. If you prefer tuna medium rare, sear it for an additional 30 seconds on both sides. Remove the pan from the heat and transfer the tuna to a cutting board. Allow the tuna to rest for 10 minutes before cutting into ½-inch (1.2-cm) slices across the grain. Cut each sliced piece into 1-inch (2.5-cm) pieces. Reserve. For the Vinaigrette Mix the lemon juice and vinegar in a small bowl. Whisk in the olive oil. Season with salt and pepper. The vinaigrette should be quite lemony, to bring out the mild flavor of the beans. Assembly Put the beans, sliced onion, celery, carrots, green onion, parsley, and olives in a serving bowl. Spoon ¾ of the vinaigrette over top. Toss. Gently fold in the tuna. Add more vinaigrette, and salt and pepper, if needed. For extra kick, add the second green onion. For the Dried Beans Soak the dried beans in very warm water for about 1½ hours or until they look wrinkly. Drain and place in a medium-sized saucepan. Add the carrot, onion, celery, garlic, and pepper. Cover the beans with water by 3 inches (7.5 cm) and bring to a simmer. Cook for 45 minutes, checking periodically that the water has not evaporated. Add the salt and simmer for another 30 to 45 minutes, or until the beans are cooked. Drain and reserve.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
|
|
|
Ciabatta |
|
|
|
Rosemary Foc. |
|
|
|
Sourdough |
|
