- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 2 servings
Ingredients
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
Directions
- 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.
