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  • Grilled Tuna and Roasted Tomatoes With Salad of Wilted Greens and Cannellini Beans

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  • 4 stem-attached clusters cherry tomatoes
    1 tablespoon extra-virgin olive oil, plus more for drizzling tomatoes and tuna
    1/2 cup chopped yellow onion
    2 tomatoes, diced
    1 clove garlic, chopped
    1 anchovy fillet, chopped (optional)
    8 cups coarsely chopped chard leaves
    2 cups cooked white beans
    Salt and pepper, to taste
    4 (6-ounce) tuna steaks
    4 cups arugula leaves, rinsed and dried
    4 tablespoons grated Parmesan cheese, divided
    Preheat oven to 375 F. Lay the cherry tomatoes in a single layer on a roasting pan. Drizzle with a little of the olive oil and roast for 8 to 10 minutes until tomatoes have split and given off juices. Set aside.
    In a large saute pan over medium high heat, heat the 1 tablespoon of olive oil. Add the onion and cook until slightly golden, about 6 minutes. Add the diced tomatoes, the garlic and anchovy fillet, if using. Saute until tomatoes are softened, about 4 minutes. Stir in the chard and cooked beans, cooking until greens are wilted and beans are heated through, about 3 minutes. Season, to taste with the salt and pepper.
    Heat a grill pan over high heat. Drizzle the tuna steaks with more olive oil and season, to taste, with more salt and pepper. Place tuna steaks on hot grill pan for about 1 minute, flip steaks and cook for another minute. Tuna should have dark grill marks on outside but remain rare inside.
    To serve, divide the arugula leaves among 4 plates. Place a tuna steak atop arugula on each plate. Place a cluster of roasted tomatoes on top of tuna and drizzle with juices from roasting pan. Divide cooked greens mixture between plates and sprinkle each with about 1 tablespoon of the Parmesan cheese.
    Makes 4 servings.
    — Recipe courtesy of Downtown Market Co.
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