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Sautéed Tuna with Niçoise Sauce
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Sautéed Tuna with Niçoise Sauce
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 25 minutes
Prep Time:
 25 minutes
Cook Method:
 sauteed
Cook Temp:
Directions:
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1. Pat tuna dry with paper towels and season with salt and pepper. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat until just smoking. Lay tuna in skillet and cook, without moving steaks, until dark golden brown, about 1 1/2 to 2 minutes per side. Transfer tuna to a platter and cover tightly with foil to keep warm.

2. Lower heat to medium. Add remaining 1 Tbsp. oil to skillet and sauté garlic, anchovies, flour, and red pepper flakes until fragrant, about 30 to 60 seconds. Add green beans, cannellini beans, and water. Cover and cook until green beans are tender, about 7 minutes. Stir in lemon juice, parsley, and olives and cook until flavors have melded, about 1 minute. Spoon bean mixture over tuna steaks and serve immediately.

Suggestions: Tuna steaks around 5-to-6oz. each. Kalamata olives can be substituted for Nicoise.

Source: Hannaford Fresh Magazine, Mar/Apr 2008
4 pce Fish, tuna, loin steaks
1/2 tsp Kosher salt
1/4 tsp Black pepper, freshly ground
2 Tbs Olive oil, divided
2 ea Cloves garlic, minced
2 ea Anchovies, rinced and minced
1 tsp All purpose flour
1/4 tsp Crushed red pepper flakes
1/2 lb Fresh green beans, stemmed
15 1/2 oz Canned cannellini beans, rinsed and drained
3/4 cup Water
2 Tbs Lemon juice, fresh
2 Tbs Flat leaf parsley, chopped
1/2 cup Nicoise olives, pitted and cut in half


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