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