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Tuna steaks with white bean puree and currant and pine nut salad
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Prep Time:
13 minutes
Cook Time:
4 minutes
Total Time:
17 minutes
Quick 17-minute dinner: Pickled red onions with vinegar and lemon juice for a mild, sweet flavor.
Ingredients:
  • 20.00 ml white balsamic vinegar
  • 60ml (1/4 cup) lemon juice
  • 27.30 gm extra virgin olive oil
  • 45g (1/4 cup) currants
  • 1 red onion, peeled, thinly sliced
  • 400g can cannellini beans, rinsed, drained
  • 40.00 ml low-fat Greek yoghurt
  • 12.00 gm tahini
  • 4 (about 720g) tuna steaks
  • 1.88 gm ground cumin
  • 250.00 ml (firmly packed) fresh continental parsley leaves
  • 45g (1/4 cup) pine nuts, toasted
Instructions:
  • In a glass or ceramic bowl, combine vinegar, 1 tablespoon lemon juice, and 1 tablespoon oil. Season generously. Mix in currants and onion, ensuring they're evenly coated. Let sit for 6 minutes to enhance the flavors.
  • Prepare the white bean puree by blending cannellini beans, yogurt, tahini, and 1 tablespoon of lemon juice in a food processor until creamy. Season to taste.
  • Drizzle the tuna with the remaining oil and lemon juice. Sprinkle with cumin and season to taste. Heat a non-stick frying pan over medium heat. Cook tuna steaks for 3-4 minutes on each side, or until cooked to your liking. Transfer to a plate and let it rest for 2 minutes before serving.
  • Combine parsley and pine nuts with the onion mixture. Distribute the bean puree among plates and top with the tuna and salad.

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