2 tablespoons fresh lemon zest
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (6-ounce) tuna steaks
2 tablespoons chopped shallots
4 tablespoons extra-virgin olive oil
1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed
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
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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