Tuna Steaks With Black Beans Recipes

MULTI-SPICED CRUSTED TUNA 'STEAK' WITH BLACK BEAN-SHIRAZ BUTTER SAUCE

Steps:

• Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.
• For the Black Bean-Shiraz Butter Sauce: In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette.
• Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998

SOUTHWEST TUNA AND BLACK BEANS

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

MULTI-SPICED CRUSTED TUNA 'STEAK' WITH BLACK BEAN-SHIRAZ BUTTER SAUCE

Steps:

• Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.
• In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath.

TUNA STEAKS WITH BLACK BEANS

Steps:

• Heat a ridged griddel and while it's heating up, get on with the black bean salad.
• In a bowl, wisk the lime juice, fish sauce, chile oil and honey.
• Drain the beans and rinse them to remove the gloop, then toss them in the dressing to coat well. Divide between two plates and add most of the cilantro.
• Slap the tuna steaks on the griddle and cook for 30 seconds a side. If they are not very thin, you may want to cook them an extra 30 seconds per side. Cut into one steak to check that it's cooked as you like it before placing it on the plate with the beans. Sprinkle with course salt and the remaining cilantro.
• Makes two servings--4 oz tuna and 7 oz bean salad each

TUNA STEAK WITH CANNELLINI BEANS

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.