I altered this recipe the way I like to cook it and it comes out great everytime. It takes a few steps but it makes a meal that's not too filling and gives me energy for this No Words Wednesday day! hee hee!
Ingredients:
4 8-ounce tuna steaks (preferably ahi; each about 1 inch thick)
1 can of northern beans (washed thoroughly)
fresh parsley
lemon pepper, salt
cherry tomatoes (about 4)
EVOO
4 garlic cloves
For the Puree:
In a blender, combine 4 garlic cloves, salt, pepper, beans, fresh parsley (a few twigs), and a couple turns of EVOO then puree. Pour into bowl, cover and set aside.
For the Tomatoes:
Preheat oven to 400. In an aluminum pan with foil (spray the foil with canola oil or other cooking spray) or greased baking sheet, lay the tomatoes out. Sprinkle them with salt and the pepper and drizzle EVOO over them. Roast in oven for about 20 minutes or until soft and fork goes through easily. Set aside to cool.
For the Tuna:
Preheat grill: (I use my indoor electric grill and when the green light comes on, it's ready). Drizzle grill with a little EVOO and place tuna on it. Grill it to desired doneness, about 4 minutes per side for medium, 6 minutes for well. But no more than that. You never want to overcook seafood! Also, turn the tuna over too fast or it might break.
Note: If you don't own a grill, pan fry the tuna in a big skillet coating it with EVOO and then following the directions above.
On a plate, spread some puree down first and then place the tuna on top and place tomatoes around the sides and serve.
Need an indoor grill? Check out some here in the Gourmet Store!
I WOULD INHALE THIS! Deelish!
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