Tuna steaks with white bean puree and currant and pine nut salad

Cooking Fish Tuna steaks with white bean puree and currant and pine nut salad

Red onion, when pickled with vinegar and lemon juice, becomes mild and sweet in this speedy 17-minute dinner.

Lables: High protein Low carb Lower gi Egg free Gluten free Shellfish free Soy free Wheat free
  1. Whisk the vinegar, 1 tablespoon of the lemon juice and 1 tablespoon of the oil in a glass or ceramic bowl. Season well. Add the currants and onion, then toss to coat. Set aside for 6 minutes to develop the flavours.
  2. Meanwhile, for the white bean puree, process the cannellini beans, yoghurt, tahini and 1 tablespoon of the lemon juice in a food processor until smooth. Season.
  3. Drizzle the tuna with the remaining oil. Sprinkle with cumin. Season. Heat a non-stick frying pan over medium heat. Cook tuna steaks, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Drizzle with the remaining lemon juice. Rest for 2 minutes.
  4. Add parsley and pine nuts to the onion mixture. Toss to combine. Divide the bean puree among plates. Top with the tuna and salad.

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1 tbsp white balsamic vinegar
60ml lemon juice
1 1/2 tbsp extra virgin olive oil
45g currants
1 red onion, peeled, thinly sliced
400g can cannellini beans, rinsed, drained
2 tbsp low-fat Greek yoghurt
2 tsp tahini
4 tuna steaks
3/4 tsp ground cumin
1 cup fresh continental parsley leaves
45g pine nuts, toasted

Adv

Autors
Preparation time
13
Cooking time
04
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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