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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Meme


For the blanched beans:

  • 4 cups water
  • 1 lb green beans or wax beans or combination

For the tuna:

  • 1 cup water
  • 1/2 cup dry white wine
  • 1 clove garlic smashed
  • 2 sprigs parsley
  • 2 sprigs dill or thyme, fresh
  • 1.25 lb tuna steaks

For the sauce:

  • 1 TBSP lemon juice
  • 1 TBSP butter or olive oil
  • 1 TBSP tomato paste
  • 1 TBSP chopped olives optional, about 2 olives

For the white bean puree:

  • 15 oz can white beans rinsed & drained
  • 1 TBSP parsley fresh, chopped
  • 1 TBSP olive oil
  • 1 TBSP lemon juice
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper


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 1/3 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 1/4 cup white bean puree and top with 1/2 cup of of the blanched green/wax beans. Top with 1/4 tuna and spoon about 2 TBSP sauce over fish. Enjoy!


Serving size is 4 oz. tuna, 2 TBSP sauce, 1/4 cup white bean puree, and about 1/2 cup blanched beans