This is a variation of a well-known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan. A great dish, a feast for the eyes and the palate.
Tuna has become very expensive. This recipe works equally well with Mahi Mahi, Pompano, and Swordfish.
Yield: 4
Time: 30 minutes
Ingredients:
Tuna:
- 1 lb (450 g) fresh, young green beans (haricots verts)
- 3/4 lb (340 g) ripe cherry tomatoes, cut in halves
- 4 fresh tuna slices about 1 1/2-inch (3,8 cm) thick
- 2-3 Tbsp olive oil
- salt
- 2 Tbsp of pine nuts toasted for garnish
Vinaigrette:
- 4 Tbsp flat-leaf parsley, chopped
- 2 scallions, white and green parts finely chopped
- 1/2 cup (120 ml) extra virgin olive oil
- 4 Tbsp white balsamic vinegar
- salt and freshly ground pepper
Preparation:
Vinaigrette:
In a bowl mix the chopped parsley and scallions with the olive oil and white balsamic. Add salt and pepper to taste. Mix everything well. Taste it again and adjust seasoning if necessary.
Main Dish:
Rinse and snip off the green beans’ ends. If the beans are too long cut them in half. Cook them in salted water for 8-10 minutes. They should still be “al dente”, do not overcook. Put them in a colander and rinse them under cold water. Drain and set aside to cool.
Roast the pine nuts in a small skillet until they have a golden color. Don’t let them burn. Drain on a paper towel. Cut the cherry tomatoes in half and sprinkle them lightly with some salt. Set aside.
Use a grilling pan, if you don’t have one a regular skillet will do. Heat up 2 tablespoon olive oil over high heat. Swirl pan around so that oil distributes well. Put tuna fillets in the grilling pan or skillet and sear them for at least 2 minutes on one side and 2-3 minutes on the other side. Time depends on the thickness of the tuna fillet and the way you like it done: medium rare or medium. The typical doneness for tuna is medium rare: the center should still be rosy. Turn off the heat and let the tuna fillets rest for 2-3 minutes on the grilling pan or skillet to gather the juices.
Assembly:
Pour half of your vinaigrette over the green beans and mix well. Add the cherry tomatoes and mix them under gently. Divide the green beans and tomatoes in vinaigrette equally among 4 plates. Arrange the tuna fillets on top of the green beans and tomatoes in vinaigrette and drizzle the rest of your vinaigrette over it. Top it with the roasted pine nuts and enjoy.
