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Gallery Rosemary Tuna with White Beans Credit: Lara Robby Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 garlic cloves, 1 thinly sliced and 1 minced 1/2 teaspoon finely chopped fresh rosemary 1 pound ahi tuna steak (1 1/2 inches thick) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 teaspoons fresh thyme leaves, chopped 1/4 teaspoon red-pepper flakes 3 to 4 kale leaves, thinly sliced (1 cup) 3/4 cup homemade or low-sodium store-bought chicken stock 2 cups canned cannellini beans, rinsed 1/2 cup cherry tomatoes, quartered 1 1/2 teaspoons red-wine vinegar

Gallery Rosemary Tuna with White Beans Credit: Lara Robby

Recipe Summary Servings: 4

Rosemary Tuna with White Beans      Credit: Lara Robby

Rosemary Tuna with White Beans

Credit: Lara Robby

Rosemary Tuna with White Beans

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 2 garlic cloves, 1 thinly sliced and 1 minced 1/2 teaspoon finely chopped fresh rosemary 1 pound ahi tuna steak (1 1/2 inches thick) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 teaspoons fresh thyme leaves, chopped 1/4 teaspoon red-pepper flakes 3 to 4 kale leaves, thinly sliced (1 cup) 3/4 cup homemade or low-sodium store-bought chicken stock 2 cups canned cannellini beans, rinsed 1/2 cup cherry tomatoes, quartered 1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool.

Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.

Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.

Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute. Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes. Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.

Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

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All Reviews for Rosemary Tuna with White Beans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rosemary Tuna with White Beans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest