TUNA STEAKS WITH WHITE BEAN PUREE AND CURRANT AND PINE NUT SALAD RECIPE


Red onion, when pickled with vinegar and lemon juice, becomes mild and sweet in this speedy 17-minute dinner. Try it today!

Prep Time     : 13  mins
Cook Time     :  4 mins

Servings       : 4

INGREDIENTS

·         1 tablespoon white balsamic vinegar
·         60ml (1/4 cup) lemon juice
·         1 1/2 tablespoon extra virgin olive oil
·         45g (1/4 cup) currants
·         1 red onion, peeled, thinly sliced
·         400g can cannellini beans, rinsed, drained
·         2 tablespoons low-fat Greek yoghurt
·         2 teaspoons tahini
·         4 (about 720g) tuna steaks
·         3/4 teaspoons ground cumin
·         1 cup (firmly packed) fresh continental parsley leaves
·         45g (1/4 cup) pine nuts, toasted




INSTRUCTIONS

1.  Whisk the vinegar, 1 tablespoon of the lemon juice and 1 tablespoon of the oil in a glass or ceramic bowl. Season well. Add the currants and onion, then toss to coat. Set aside for 6 minutes to develop the flavours.
2. Meanwhile, for the  white bean puree, process  the cannellini beans, yoghurt, tahini and 1 tablespoon of the lemon juice in a food processor until smooth. Season.
3.  Drizzle the tuna with the remaining oil. Sprinkle with cumin. Season. Heat a non-stick frying pan over medium heat. Cook tuna steaks, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Drizzle with the remaining lemon juice. Rest for 2 minutes.
4.  Add parsley and pine nuts to the onion mixture. Toss to combine. Divide the bean puree among plates. Top with the tuna and salad.

Recipe from taste.com.au

Advertise
Powered by Blogger.