Tuna Steaks With Pasta And Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil, divided |
1 medium onion, chopped |
4 garlic cloves, minced and divided |
1 (14 1/2-ounce) can chicken broth |
1 (19-ounce) can cannellini beans, rinsed and drained |
1 small ripe tomato, chopped |
1/4 cup fresh basil, chopped |
4 teaspoons balsamic vinegar, divided |
3 1/2 cups hot cooked orecchiette pasta (about 7 ounces uncooked pasta) |
3 (6-ounce) tuna steaks, cut into 2-inch pieces |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/3 cup freshly grated romano cheese |
Directions:
1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion and 3 minced garlic cloves; cook, stirring constantly, 4 minutes. Add chicken broth and beans; cook, uncovered, over medium-high heat 8 minutes. Add tomato; cook 2 minutes. Stir in basil and 2 teaspoons vinegar. Spoon over pasta in a large bowl; set aside, and keep warm.
2. Combine tuna, 1 teaspoon oil, remaining garlic clove, 2 teaspoons vinegar, salt, and pepper.
3. Heat skillet over medium-high heat. Add tuna mixture; cook, stirring constantly, 2 to 4 minutes or to desired degree of doneness. Spoon over pasta and bean mixture. Sprinkle with cheese; toss gently.
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