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
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