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evoo garlic onion celery red pepper salt tuna white wine chicken stock cannellini beans grape tomatoes parsley lemon
Viewed: 110 - Published at: 8 months agoIngredients
- 4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
- 5 large garlic cloves, very thinly slicedjust do your best
- 1 large onion, sliced
- 3 celery ribs, finely chopped
- 1 large pinch red pepper flakes
- Salt and black pepper
- 4 6-ounce tuna steaks, about 1 1/2 inches thick
- 3/4 cup white wine, a few good glugs
- 1 1/4 cups chicken stock
- 2 14-ounce cans cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- 1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
- Juice of 1/2 lemon
Method
- Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan.
- Add the sliced garlic and spread it out in one layer in the oil.
- Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes.
- With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet.
- Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper.
- Cook for 5 minutes, until the onions take on a little color and become nice and tender.
- While the onions are browning, place a large nonstick skillet over high heat.
- Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly.
- Season the steaks with salt and pepper.
- When the pan is very hot, add the tuna steaks.
- Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium.
- Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium.
- The steaks should be firm but have a little give, and some pink should remain at the center.
- While the tuna is cooking, add the white wine and chicken stock to the onions and celery.
- Bring up to a bubble and continue to cook for about 3 minutes.
- Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes.
- Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
- To serve, pile a serving of beans on each dinner plate and top with a tuna steak.
