Seared Tuna Steak with White Bean and Tomato Salad

Total Time:
55 min
15 min
40 min

2 servings

  • Steaks:
  • 2 tablespoons fresh lemon zest
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 (6-ounce) tuna steaks
  • Salad:
  • 2 tablespoons chopped shallots
  • 4 tablespoons extra-virgin olive oil
  • 1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed
  • Pinch salt
  • 1/4 cup low-sodium chicken or vegetable stock
  • 1 teaspoon chopped fresh rosemary leaves
  • Freshly ground black pepper
  • 12 cherry tomatoes, sliced in 1/2
  • 1 heirloom or plum tomato, for garnish
  • To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)

  • Preheat the oven to 350 degrees F.

  • In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.

  • To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.

  • Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.

  • To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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