Tuna Steak With Cannellini Beans Recipes

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TUNA STEAK WITH CANNELLINI BEANS



Tuna Steak With Cannellini Beans image

So this has got to be my favourite after work recipe. Its quick, low fat and yet so very satisfyingly tasty. I urge you to give this a try!

Provided by Sarah Boudjema

Categories     Weeknight

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 tuna steaks
400 g cannellini beans, drained
1 small onion, Chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, Leaves chopped
5 sun-dried tomatoes, chopped
1 lemon
rocket, salad

Steps:

  • Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
  • Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
  • Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
  • Serve with the salad and lemon wedges.

Nutrition Facts : Calories 317.8, Fat 1, SaturatedFat 0.2, Sodium 119.2, Carbohydrate 59.9, Fiber 14.7, Sugar 4.8, Protein 21.1

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD



Tuna Steak au Poivre with White Beans and Bitter Greens Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce, 1 1/2-inch thick) tuna steaks
Coarse salt
Extra-virgin olive oil, for drizzling
Coarse black pepper
Lemon wedges, for passing
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
2 cloves garlic, finely chopped
2 cans cannellini beans, rinsed and drained
1 small onion, chopped
1 roasted red pepper, homemade, recipe follows or store bought, diced
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 handful chopped flat-leaf parsley, chopped
Coarse salt and pepper
1 head escarole, cleaned and shredded
1 medium head radicchio, shredded
1 lemon, juiced
Extra-virgin olive oil, to coat
Coarse salt

Steps:

  • If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
  • Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
  • In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
  • Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
  • To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
  • To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

SEARED TUNA STEAK WITH WHITE BEAN AND TOMATO SALAD



Seared Tuna Steak with White Bean and Tomato Salad image

Provided by Reggie Southerland

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons fresh lemon zest
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (6-ounce) tuna steaks
2 tablespoons chopped shallots
4 tablespoons extra-virgin olive oil
1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed
Pinch salt
1/4 cup low-sodium chicken or vegetable stock
1 teaspoon chopped fresh rosemary leaves
Freshly ground black pepper
12 cherry tomatoes, sliced in 1/2
1 heirloom or plum tomato, for garnish

Steps:

  • To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
  • Preheat the oven to 350 degrees F.
  • In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
  • To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
  • Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
  • To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

TUNA WITH TUSCAN WHITE BEAN SALAD



Tuna with Tuscan White Bean Salad image

Once the tuna steaks hit the grill, do not move them around or they may tear. This recipe is for tuna that is still pink in the middle (medium-rare). Increase the cooking time for tuna that is more cooked through. -Vance E. Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 can (15 ounces) cannellini beans, rinsed and drained
3 celery ribs, finely chopped
1 medium sweet red pepper, finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup finely chopped red onion
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
TUNA:
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving., Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.

Nutrition Facts : Calories 409 calories, Fat 16g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 517mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 45g protein. Diabetic Exchanges

GRIDDLED TUNA WITH BEAN & TOMATO SALAD



Griddled tuna with bean & tomato salad image

The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

2 fresh tuna steaks, about 175g/6oz each
1 tbsp olive oil
1 tbsp lemon juice
1 large garlic clove , crushed
1 tbsp chopped rosemary leaves
410g can cannellini bean , drained and rinsed
8 cherry tomatoes , quartered
½ small red onion , thinly sliced
50g bag rocket
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp wholegrain mustard
1 tsp clear honey

Steps:

  • Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
  • Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
  • Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
  • Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium

SEARED TUNA STEAKS ON WHITE BEANS WITH GRAPE TOMATOES AND GARLIC CHIPS



Seared Tuna Steaks on White Beans with Grape Tomatoes and Garlic Chips image

Categories     Bean     Garlic     Tomato     Side     Dinner     Steak     Tuna     Grape

Yield 4 servings

Number Of Ingredients 13

4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
5 large garlic cloves, very thinly sliced-just do your best
1 large onion, sliced
3 celery ribs, finely chopped
1 large pinch red pepper flakes
Salt and black pepper
4 6-ounce tuna steaks, about 1 1/2 inches thick
3/4 cup white wine, a few good glugs
1 1/4 cups chicken stock
2 14-ounce cans cannellini beans, rinsed and drained
1 pint grape tomatoes
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1/2 lemon

Steps:

  • Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.
  • While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
  • While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
  • To serve, pile a serving of beans on each dinner plate and top with a tuna steak.

TUSCAN TUNA AND CANNELLINI BEANS



Tuscan Tuna and Cannellini Beans image

Make and share this Tuscan Tuna and Cannellini Beans recipe from Food.com.

Provided by Kats Mom

Categories     Oranges

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb fresh tuna steak, cut into 1-inch cubes
1 cup orange juice
1 tablespoon canola oil
1 onion, chopped
4 cups canned cannellini beans, rinsed and drained
2 tomatoes, seeded, coarsely chopped
1/4 cup white wine vinegar
1/4 cup chopped fresh basil
1/2 teaspoon ground pepper
2 tablespoons grated orange zest, divided
1 tablespoon chopped Italian parsley

Steps:

  • Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
  • Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
  • Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
  • Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
  • Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.

Nutrition Facts : Calories 332.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 28.7, Sodium 40.2, Carbohydrate 38.4, Fiber 8.7, Sugar 5.8, Protein 30.2

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