We usually reserve this recipe for Summer, but the weather has been so beautiful here in #Calistoga we felt like this delicious dish! Join us! CANNELLINI BEANS AND TUNA SALAD Ingredients: • 1½ cups dried cannellini beans, soaked overnight in cool water to cover – we love Rancho Gordo heirloom beans. • 1 teaspoon coarse salt • 1 red onion, sliced thin • 1 stalk celery heart with leaves, sliced thin • 1 sundried tomato packed in oil, sliced thin • ½ cup extra virgin olive oil • 2 tablespoons lemon juice • 1 tablespoon balsamic vinegar • 2 tablespoons coarsely chopped Italian parsley • Salt and freshly ground black pepper • One 10-ounce tuna steak Instructions: Drain the beans; place them in a pot with 6 cups of cold water and the coarse salt. Bring to a rapid boil, then immediately lower the heat to a gentle simmer. Cook until the beans are tender, about 1 hour. Remove from the heat and let the beans cool in their liquid; this prevents the skin from drying out and the beans from becoming too soft when combined with other ingredients in the salad. An alternative method is to cook them in a 300 degree oven in a ceramic pot. Somehow the latter makes better tasting beans. Combine the onion, celery, and sundried tomato in a bowl. Drain the beans and add them to the bowl. Add ⅓ cup olive oil, the lemon juice, balsamic vinegar, parsley, salt, and pepper. Gently toss until all the ingredients are combined; set aside. Season the tuna steak with salt and pepper. Heat a grill pan over medium-high heat for 5 minutes. Cook the tuna, basting it with the remaining olive oil, for 2 minutes per side for medium-rare or 4 minutes per side for well-done. Remove to a cutting board and cut into 4 even pieces. Spoon the bean salad onto 4 plates; top with the grilled tuna and serve. #FoodieFriday
Posted on: Fri, 09 Jan 2015 18:01:00 +0000
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