Peppered Tuna On Spicy Lima Beans Recipes

Steps:

• Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.

Steps:

• Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
• Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
• In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
• Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

Steps:

• On each of 4 small plates, spread a 3-inch circle of the red-pepper spread. Place the tuna on top and spoon the beans around the tuna. Sprinkle with olive oil and aged sherry vinegar.