Grilled Tuna with White Bean Puree, Olive Tapenade
Category
Entrees - Maindishes
Sub
Category
None
Preptime
20 min
Ingredients
1 pint vine cherry tomatoes
1/2 cup Orange Chili Oil, recipe follows
Black Olive Tapenade:
2 cups pitted Kalamata olives
1 big garlic clove
Small handful fresh tarragon leaves
Pinch crushed red pepper flakes
Small handful fresh flat-leaf parsley
1 tablespoon red or white wine vinegar
Kosher salt and freshly ground black pepper
White bean puree:
Extra-virgin olive oil
3 cloves garlic
2 anchovy fillets
2 14-ounce) can white cannellini beans, drained
1/2 to 3/4 cup chicken stock, heated
2 teaspoons white wine vinegar
Kosher salt and freshly ground black peper
Instructions
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups fresh Israeli arugula leaves, for garnish
Preheat oven to 375 degrees F. Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
For the olive tapenade:
Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside
For the white bean puree:
In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
Originally Submitted
5/7/2008
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