Seared Tuna with White Bean Salad and Warm Dressing

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Seared Tuna with White Bean Salad and Warm Dressing

Ingredients

Pompano fillet - 14.1 oz
Potato - 1 piece
Spanish onions - 1 head
Red Long Chili Peppers - 1 piece
White Beans - 28.2 oz
Garlic - 2 cloves
Cumin leaves - 1 teaspoon
Chopped Sage Leaves - 4 tablespoons
Arugula - 3.5 oz
Vegetable Oil - to taste
Citrus Zest Mix - 1 teaspoon
Meyer Lemon Juice - 1½ tablespoons
Olive Oil - 4 tablespoons
Honey - 1 teaspoon

Step by Step guide

Step 1

Cut the tuna fillet into 4 steaks and place them on a plate. Generously sprinkle both sides with freshly ground black pepper, cover with plastic wrap, and refrigerate.

Step 2

In a bowl, combine thinly sliced onion, finely chopped tomato, and sliced pepper, then add the rinsed beans, minced garlic, cumin, and parsley.

Step 3

To make the warm dressing, pour lemon juice and honey into a small saucepan. Bring to a boil, stirring for 1 minute until the honey dissolves. Remove from heat and keep warm.

Step 4

Brush the grill with oil and heat well. Grill the fish steaks for 1-2 minutes on each side, remembering that they should remain pink inside. Cut the tuna into large cubes and add to the beans. Drizzle with the warm dressing and mix.