Tuna with Tuscan Beans
Tonno E FagioliTuna with Tuscan Beans gives this fish a rustic Italian flavor reminiscent of the old country. There is nothing like preparing this recipe from your Villa over looking the Mediterranean. Or in my case looking out the back door at my neighbors garage. Either way you should enjoy this classic recipe. Seafood and beans are a common combination in many coastal towns in Italy. Italian seafood dishes are always a hearty and flavorful. You can always substitute this fish for halibut, swordfish or salmon if you wish. This recipe should be made with the freshest ingredients possible in order to get the best results. But in order to expedite things I’ve used canned beans and tomatoes for this recipes.
INGREDIENTS 4 fresh or frozen tuna steaks3 cloves of garlic, chopped1 bunch of long green onions, chopped4 Tbls of extra virgin olive oil1 15 oz can of diced tomatoes1/2 tsp of ground sage1 15 oz can of Cannellini beans. Rinsed and drained1/2 cup of fresh lemon juice1/2 tsp of fresh ground black pepper1/4 cup of fresh parsley
PREPARATION In a large skillet sauté the garlic and onions in 2 Tbls of olive oil for 3 minutes.Add the tomatoes and sage and simmer for 5 minutes.Stir in the beans and cook for another 3 minutes.Rinse the fish and pat dry.Brush with the remaining olive oil and lemon juice.Season both sides with pepper.Place the fish on a broiling pan and broil for about 3 minutes on each side.Spoon the beans and tomato mixture onto a plate and top with the fish steaks.Serve with extra lemon and garnish with parsley. Serves 4 people.
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