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seans_potato_business 01-31-2009 07:45 AM

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: http://www.discusscooking.com/forums...ian-42005.html 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.

Scotch 01-31-2009 10:47 AM

This is a good recipe:

PAN-ROASTED TUNA WITH WHITE BEANS

BEANS:
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

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

BEANS:

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.

TUNA:

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.

SERVICE:

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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