Title: Tuna Salad with Canellini Beans And Black Olives
Categories: Lifetime tv, Life6
Yield: 4 servings

1 lb Cooked canellini beans;
-(canned);drained
1/2 c Tomato; peeled, seeded in
; 1/4-inch dice
1/4 c Small black olives;
-(nicoise) pitted
2 tb Chives; finely chopped
2 Sprigs tarragon; leaves
-only, finely
; chopped
6 tb Olive oil
2 tb Spanish sherry vinegar
Salt
Freshly ground black pepper
14 oz Fresh tuna steak; sushi
-quality, cut
; 1-inch thick
1 bn Arugula; leaves only

1. Combine the beans, tomato, Nicoise olives, chives, tarragon, 5
tablespoons of the olive oil, sherry vinegar, and salt and pepper in a
bowl. Toss well and keep warm on the side.

2. Heat the remaining tablespoon olive oil in a non-stick pan over high
heat. Season the tuna with salt and black pepper. Cook the tuna in the hot
pan for 5 min., turn over, and cool for another 4 to 5 min. If you like
tuna rare, remove it from the pan. For medium rare, cook for another 2 min.
on each side. For medium, another 3 min.

3. Cut the tuna steak into four pieces. Arrange a dome of arugula on the
center of a platter. Place the thick slices of tuna on top. Spoon the bean
salad over the tuna. Serve warm.

Copyright credit: 1996 by Daniel Boulud © 1996 Lifetime Entertainment
Services. All rights reserved.

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