Oil-Poached Tuna with Escarole and Lima Beans |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Poaching fish in olive oil a popular restaurant technique is surprisingly easy and well suited to every-night cooking. Ingredients:
1 lemon, thinly sliced |
1 10-ounce albacore tuna fillet, cut into 1/3-inch-thick slices |
olive oil (for poaching) |
1 large green onion, thinly sliced (about 1/4 cup) |
4 cups coarsely chopped escarole (about 4 ounces) |
1 8 1/2-ounce can baby lima beans, drained |
4 tablespoons chopped fresh parsley, divided |
1 tablespoon white balsamic vinegar |
Directions:
1. Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.
2. Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.
3. Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.
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