Wednesday, January 27, 2010


I love to create quick meals-which usually means something delicious and satisfying that I can whip together in under 20 minutes.  But there are days, like today, when even 20 minutes is too long for me, and that's when I assemble my Pepper Crusted Tuna With Roasted Red Pepper and Cannellini Bean Salad. Honestly,  it may take you longer to say the recipe's name than to make it!

This dish takes about 6 minutes to prepare. Just season and sear the tuna and combine a salad of mixed lettuce, roasted peppers and cannellini beans.  Toss the salad with a quick lemon vinaigrette and serve the salad with a loaf of hot French bread. Quick and delicious!

Pepper Crusted Yellowfin Tuna with Roasted Red Pepper and Cannellini Bean Salad

2- 4 ounce Yellowfin tuna steaks
crushed black pepper
canola oil
fresh seasonal lettuce
1 roasted red pepper (from jar)
1 cup of cannelli beans, drained and rinsed

In a frying pan on medium high heat, add one tablespoon of canola oil and heat.  Run tuna steaks with canola oil and apply crushed black pepper liberally to coat.  Season with salt.  Add tuna to hot pan and sear on each side for 2 minutes.  Remove from pan.
Slice roasted red pepper into thin strips and add to salad mix.  Add beans and toss salad with viniagrette.  Season with salt and pepper and serve.

-remember to use the freshest Yellowfin tuna available.

Lemon Viniagrette
1 1/2 tablespoons fresh lemon juice

1/4 cup olive oil
salt and pepper
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard

Whisk all the ingredients in a bowl to blend.

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