easiest way to prepare ultimate Tuna steaks with white bean puree and currant and pine nut salad

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna steaks with white bean puree and currant and pine nut salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna steaks with white bean puree and currant and pine nut salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna steaks with white bean puree and currant and pine nut salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 tablespoon white balsamic vinegar
  • 60ml (1/4 cup) lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 45g (1/4 cup) currants
  • 1 red onion, peeled, thinly sliced
  • 400g can cannellini beans, rinsed, drained
  • 2 tablespoons low-fat Greek yoghurt
  • 2 teaspoons tahini
  • 4 (about 720g) tuna steaks
  • 3/4 teaspoons ground cumin
  • 1 cup (firmly packed) fresh continental parsley leaves
  • 45g (1/4 cup) pine nuts, toasted

Method

  • Step 1
    Whisk the vinegar, 1 tablespoon of the lemon juice and 1 tablespoon of the oil in a glass or ceramic bowl. Season well. Add the currants and onion, then toss to coat. Set aside for 6 minutes to develop the flavours.
  • Step 2
    Meanwhile, for the white bean puree, process the cannellini beans, yoghurt, tahini and 1 tablespoon of the lemon juice in a food processor until smooth. Season.
  • Step 3
    Drizzle the tuna with the remaining oil. Sprinkle with cumin. Season. Heat a non-stick frying pan over medium heat. Cook tuna steaks, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Drizzle with the remaining lemon juice. Rest for 2 minutes.
  • Step 4
    Add parsley and pine nuts to the onion mixture. Toss to combine. Divide the bean puree among plates. Top with the tuna and salad.

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