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Old 01-31-2009, 07:45 AM   #1
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seans_potato_business's Avatar
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 244
I have tuna steaks!

My mother bestowed upon me a couple of yellowfish (or yellow-something) tuna steaks in packets (to be stored at room temperature). My resources are still limited: Student wanting to accrue recipe suggestions using LIMITED resources (vegetarian) so the majority of recipes inclusive of tuna steaks are beyond my capability. Might I enjoy a tuna steak with roast potatoes? Some of the vegetables I'd have ordinarily have bought in summer 2008 are too expensive now (green beans have tripled in price). I hope that this is just a seasonal variation. In any case, I'd like to avoid things which become more expensive in the winter.


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Old 01-31-2009, 10:47 AM   #2
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Join Date: Oct 2006
Location: California
Posts: 1,042
This is a good recipe:


1 Cup dried small white beans
2 Tablespoons unsalted butter
1 Medium onion, finely chopped
1 Large carrot, cut into ⅓-inch dice
1 Celery rib, cut into ⅓-inch dice
1 Large clove garlic
1 Teaspoon dried thyme
Teaspoon dried oregano
1 Bay leaf
3 Medium yellow or red bell peppers, cut into ⅓-inch dice
4 Cups chicken broth
Salt & black pepper to taste
2 Tablespoons finely chopped Italian parsley
2 Teaspoons minced fresh rosemary
2 Tablespoons olive oil
2 Tablespoons sherry vinegar

1 Tablespoon olive oil
4 6-ounce tuna steaks, about 2 inches thick
Salt & coarsely ground black pepper


Rinse beans. Either soak overnight in 4 cups water, OR bring to boil, turn off heat, & cover for 1 hour. Drain & rinse.

Melt butter in 4-quart saucepan and saute onion, carrot, & celery until softened, about 5 minutes.

Add garlic, thyme, oregano, bay leaf, & bell peppers; saute another minute.

Add broth and beans. Bring to boil, partially cover, and simmer until beans are tender, about 1 hour. Some liquid should remain.

Add salt and pepper to taste.

Just before serving, stir in parsley, rosemary, olive oil and vinegar.


Preheat oven to 450E.

Season one side of tuna with salt and lots of pepper.

Heat oil in heavy cast-iron skillet.

Saute fish over high heat for 1 to 2 minutes per side until just browned on all sides.

Transfer skillet to oven and cook fish for another 6 minutes or until it feels firm but is still pink in center.


Spoon beans onto plates and set the tuna on top, peppered side up.

Serve with medium-bodied, fruity red wine.

Makes four servings.
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