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Tuna Steak au Poivre with White Beans and Bitter Greens Salad (Rachael Ray) Recipe

Tuna Steak au Poivre with White Beans and Bitter Greens Salad (Rachael Ray) Recipe

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Tuna Steak au Poivre with White Beans and Bitter Greens Salad (Rachael Ray)

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Ingredients:

Serving

4 (6-oz, 1 1/2-inch thick) tuna steaks
coarse salt
extra-virgin olive oil, for drizzling
coarse black pepper
lemon wedges, for passing
2 tbsp (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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.49 Kcal (370 kJ)
Calories from fat	28 Kcal
		% Daily Value*
Total Fat	3.11g	5%
Cholesterol	15.27mg	5%
Sodium	587.75mg	24%
Potassium	326.65mg	7%
Total Carbs	6.09g	2%
Sugars	2.07g	8%
Dietary Fiber	1.17g	5%
Protein	10.05g	20%
Vitamin C	42.1mg	70%
Vitamin A	0.9mg	28%
Iron	47.7mg	265%
Calcium	34.4mg	3%

Amount Per 100 g
Calories	38.06 Kcal (159 kJ)
Calories from fat	12.04 Kcal
		% Daily Value*
Total Fat	1.34g	5%
Cholesterol	6.57mg	5%
Sodium	252.77mg	24%
Potassium	140.48mg	7%
Total Carbs	2.62g	2%
Sugars	0.89g	8%
Dietary Fiber	0.5g	5%
Protein	4.32g	20%
Vitamin C	18.1mg	70%
Vitamin A	0.4mg	28%
Iron	20.5mg	265%
Calcium	14.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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