Tuna 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.
4 fresh or frozen tuna steaks
3 cloves of garlic, chopped
1 bunch of long green onions, chopped
4 Tbls of extra virgin olive oil
1 15 oz can of diced tomatoes
1/2 tsp of ground sage
1 15 oz can of Cannellini beans. Rinsed and drained
1/2 cup of fresh lemon juice
1/2 tsp of fresh ground black pepper
1/4 cup of fresh parsley
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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