Seared ahi tuna is one of my favorite treats. My lovely cousin stopped by and I decided to make her something special. So I put on my thinking cap, and whipped this bad boy together. The creamy cannellini bean mash mixes really well with the peppered ahi tuna.
1 can cannellini beans
4 slices of bacon, fried and cut into pieces
1 onion chopped
6 garlic cloves minced
1 chicken bullion cube
half cup wine
1/4 cup Romano cheese
a few sprigs of fresh thyme and oregano
1/4 cup heavy cream
zest and juice of 1 lemon
salt
pepper
bacon grease for frying
Fry up your bacon. Using the left over bacon grease, blanch the garlic and onions with a little the lemon zest, and salt and pepper. Add in the herbs, 1/2 a cup of water, wine, lemon juice, beans, and the chicken bullion. Simmer that down until the water has reduced, add in the bacon, romano cheese, and heavy cream and mash everything together.
For the tuna
2 tuna steaks
Juice of 1 lemon
salt
2 tbs fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
Before you start anything marinate the ahi in lemon juice, salt and lemon zest for 30 minutes. Mix together pepper, salt, garlic and onion powder on a small plate and coat both sides of the tuna. Place oil in a cast iron skillet on medium high. Sear each side of the tuna for about 1 minute each side. Slice the tuna as you see fit, and place it on top of the cannellini bean mash.
Your lucky cousin.
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