Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

Show: Episode:

Picture of Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes Recipe Photo: Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 36 Reviews
Total Time:
32 min
Prep
20 min
Cook
12 min
Yield:
--
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Black Olive Tapenade:

White Bean Puree:

  • Extra-virgin olive oil
  • 3 cloves garlic
  • 2 anchovy fillets
  • 2 (14-ounce) can white cannellini beans, drained
  • 1/2 to 3/4 cup chicken stock, heated
  • 2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh Israeli arugula leaves, for garnish

Directions

Preheat oven to 375 degrees F.

Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.

For the olive tapenade:

Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.

For the white bean puree:

In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.

Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.

To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.

Orange Chili Oil:

  • 4 sprigs fresh thyme, leaves chopped
  • 2 sprigs fresh rosemary, leaves chopped
  • 1 1/2 tablespoons dried red chili flakes
  • 5 strips orange peel
  • 1 1/2 cup extra-virgin olive oil

Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

Yield: 1 1/2 cups

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 36 reviews

  • on January 06, 2013

    Flag

    This was a great dinner. Very tasty. My family all loved it. I can't wait to make it again

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 23, 2012

    Flag

    Very Good! I used Haddock, my market didn't have Tuna that day so I thought I'd try it. My change was I roasted the tomatoes with the Haddock. Folded the fish filets so it was thicker and not going to dry out. Tomatoes on one side, Haddock on the other and drizzled the orange oil over the fish and the tomatoes. Served the tomatoes over the fish as the recipe states. Delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 13, 2012

    Flag

    Very Good, I like a little more spice and found this recipe helpful a "roasted red pepper tuna purée". by chef morgan

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.