My F&W
quick save (...)

Pan-Roasted Peppered Tuna with White Beans

  • SERVINGS: 4

Use best-quality fish and cook it so the center remains rare. Chef Traci Des Jardins likes to buy her tuna in Japanese markets, where it is also sold for sushi.

Plus: More Seafood Recipes and Tips

  1. 1 cup dried small white beans, picked over and rinsed
  2. 2 tablespoons unsalted butter
  3. 1 onion, finely chopped
  4. 1 carrot, cut into 1/3-inch dice
  5. 1 celery rib, cut into 1/3-inch dice
  6. 1 teaspoon thyme
  7. 1/2 teaspoon oregano
  8. 1 bay leaf
  9. 4 cups chicken stock or canned low-sodium broth
  10. 3 red or yellow bell peppers
  11. 2 tablespoons extra-virgin olive oil
  12. 2 tablespoons sherry vinegar
  13. 2 teaspoons minced fresh rosemary
  14. 2 tablespoons finely chopped fresh flat-leaf parsley
  15. Salt and freshly ground pepper
  16. 2 tablespoons vegetable oil
  17. Four 6-ounce tuna steaks, cut about 2 inches thick
  18. Coarsely cracked black pepper
  1. In a medium bowl, cover the beans with 4 cups of water and let soak overnight. Alternatively, cover the beans with water and bring to a boil. Remove from the heat and let stand for 1 hour.
  2. Drain and rinse the beans. Melt the butter in a large nonreactive saucepan. Add the onion, carrot and celery and cook over moderate heat for 4 minutes. Add the beans, thyme, oregano, bay leaf and chicken stock, cover partially and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 1 hour; some liquid should remain.
  3. Roast the bell peppers over a gas flame or under the broiler until charred. Transfer to a bowl, cover and let steam for 15 minutes. Peel the peppers, discarding the cores, ribs and seeds. Cut the peppers into 1/2-inch dice and add them to the beans along with the olive oil and vinegar. Cook over moderate heat until warmed through. Stir in the rosemary and parsley and season with salt and ground pepper.
  4. Preheat the oven to 450°. Heat the vegetable oil in a large, heavy-bottomed ovenproof skillet. Season one side of the tuna with salt and a generous amount of the cracked bell pepper. Add the tuna to the skillet and cook over high heat until just browned, about 2 minutes per side. Transfer the skillet to the oven and cook for about 6 minutes, or until the tuna feels firm but gives slightly; it should still be pink in the center.
  5. Spoon the beans onto plates. Set the tuna steaks on top, peppered side up, and serve.

Suggested Pairing

A peppered tuna steak is almost meatlike in texture and flavor, so a rich, fruity red with medium body is called for. Try a Merlot from Napa Valley.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.