Wine Poached Tuna with White Bean Puree and Blanched Beans
Tuna poached in white wine & herbs to infuse it with flavor, served with a rich tomato sauce over white bean puree and blanched green beans
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Meme
Ingredients
For the blanched beans:
4cupswater
1lbgreen beansor wax beans or combination
For the tuna:
1cupwater
½cupdry white wine
1clovegarlicsmashed
2sprigsparsley
2sprigsdillor thyme, fresh
1.25lbtuna steaks
For the sauce:
1tablespoonlemon juice
1tablespoonbutteror olive oil
1tablespoontomato paste
1tablespoonchopped olivesoptional, about 2 olives
For the white bean puree:
15ozcan white beansrinsed & drained
1tablespoonparsleyfresh, chopped
1tablespoonolive oil
1tablespoonlemon juice
1clovegarlicminced
¼teaspoonsalt
⅛teaspooncayenne pepper
Instructions
For the beans:
Bring 4 cups water to a boil in a saucepan and add green or wax beans. Boil for 3 minutes. Drain and run cold water to cool. Let cool while cooking the tuna.
For the tuna:
Add the water, wine, garlic clove, salt, parsley, and dill {or thyme} to a saucepan that is large enough to fit the tuna in one layer {you can use the same saucepan you used for cooking the green beans for less clean-up}.
Bring to a simmer {not a boil}, and add tuna. Let simmer for 3 minutes and carefully flip over tuna to cook the other side for another 4-6 minutes until done, depending on thickness of tuna.
Remove from cooking liquid and let rest while making sauce
For the sauce:
Remove & discard the herbs and garlic clove from the poaching liquid. Turn the heat to high and boil to reduce the liquid to about ⅓ cup. {This should take about 5-8 minutes, giving you enough time to make the white bean puree}.
Remove from heat and stir in lemon juice, butter, and tomato paste until butter melts and tomato paste is completely incorporated. Stir in chopped olives, if using.
For the white bean puree:
Meanwhile, add the white beans, parsley, olive oil, lemon juice, garlic, salt, and cayenne pepper to a mini food processor.
Blend until completely smooth.
To serve:
When ready to serve, plate about ¼ cup white bean puree and top with ½ cup of of the blanched green/wax beans. Top with ¼ tuna and spoon about 2 tablespoon sauce over fish. Enjoy!
Notes
Serving size is 4 oz. tuna, 2 tablespoon sauce, ¼ cup white bean puree, and about ½ cup blanched beans