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.

Recipe «Tuna steaks with white bean puree and currant and pine nut salad» presented in category Recipes / Fish, to prepare this dish you will need no more 04 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.