Seared Tuna With White Beans
This recipe pairs flavorful seared tuna steaks with tender cannellini or navy beans cooked to perfection in a slow cooker. The beans are seasoned with sautéed onions and garlic for added depth of flavor. Topped with a sprinkle of fresh parsley, this dish is satisfying and wholesome, making it a delightful choice for a cozy meal.
— Constant Cookbook
Ingredients
- 2 lb. dried small white beans, such as cannellini or navy, picked over and rinsed
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 4 garlic cloves
- 1 1/2 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 4 tuna steaks, each about 4 oz. and 3/4 inch thick
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 2 Tbs. minced fresh flat-leaf parsley
Instructions
- <b>Parboil the beans</b>
- Put the beans in a large pot and add cold water to cover. Bring to a boil over high heat, about 15 minutes. Drain the beans and transfer them to a slow cooker.
- <b>Cook the beans</b>
- Meanwhile, in a fry pan over medium-high heat, warm the 2 Tbs. oil. Add the onion and garlic and saut&#233; until the onion is translucent, about 4 minutes. Add the onion mixture and the 1 1/2 Tbs. salt to the slow cooker and stir to combine with the beans. Add cold water to cover the beans by about 2 inches. Cover and cook according to the manufacturer&rsquo;s instructions until the beans are tender, about 4 hours on high or 8 hours on low. Adjust the seasonings with salt and pepper.
- <b>Sear the tuna</b>
- Season the tuna steaks on both sides with salt and pepper. In a fry pan over medium-high heat, warm the 3 Tbs. olive oil. Add the tuna steaks and sear until crisp and browned on the outside, about 2 minutes per side for rare. Transfer 2 cups of the beans to a large bowl and toss with the parsley. Store the rest of the beans for later use (see note above).
- Divide the beans among 4 plates, top each with a tuna steak and serve immediately. Serves 4; makes about 10 cups beans total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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