Thursday, April 7, 2011

Seared Tuna with Spiced Cannellini Beans

I absolutely love the combination of tuna and cannellini beans. They just naturally seem made for each other. I'm always looking for new ways to spice up this delightful union. I got an idea from Seasonal Kitchen by Michele Cranston to spice up the cannellini beans using cumin and paprika. I added some olive oil for richness and lemon juice for some tang. The result was heavenly! I think this recipe is my favorite of all the tuna and cannellini bean combos I've made.

Seared Tuna with Spiced Cannellini Beans

Serves 4

1/4 tsp ground cumin
1/4 tsp paprika
2 tbsp lemon juice
3 tbsp olive oil
15 oz. can cannellini beans, drained and rinsed
2 - 1 in thick tuna steaks
chopped parsley
salt and pepper

1. Mix together cumin, paprika, lemon juice and oil in a small bowl. Drizzle over beans and let sit for 30 minutes at room temperature.
2. Rinse and pat tuna steaks dry. Rub in salt and pepper. Heat 1 tbsp olive oil in saute pan over med-high heat. Sear tuna for 30 seconds on each side for rare, 1 min for med-rare.
3. To serve, spoon bean mixture over tuna. Sprinkle with parsley.


Cannellini Bean on FoodistaCannellini Bean


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