Seared Tuna with Green Beans & Potatoes
Kay Paciorek
Salad with fresh tuna, beans and potatoes
ingredients
Vegetables- 8 small yellow potatoes
- 1 lb haricot verts
- 4 Tbsp olive oil
- 1 Tbsp vinegar
- s tsp capers, drained
- salt & pepper to taste
- 1 thick tuna fillet about 1 3/4 lbs
- Rind of one lemon
- 2 tsp thyme
- 2 Tbsp, plus 1 tsp olive oil
- salt and pepper to taste
directions
- 1
Place tuna in baking dish. Add lemon rind, thyme, salt and 1 Tbsp oil. Turn fish in mixture. Cover with plastic wrap and refrigerate 2-3 hours.
- 2
Heat skillet with 1 tsp salt for 5 minutes or until pan is hot. Remove fish from marinade and dry. Set fish in hot pan and cook over medium-high heat for 3-4 minutes or until golden on underside. Turn and continue cooking for 3 minutes or until golden. Center will be rare.
- 3
Transfer to cutting board and slice tuna on diagonal against the grain into 1/2 inch slices.
- 4
Steam potatoes covered, over high heat for 15 minutes or until tender. Transfer to a bowl to cool. Then slice thickly. Add 2 Tbsp oil, 1 Tbsp vinegar, salt and pepper.
- 5
Steam green beans for 6 minutes or until tender. Add to potatoes. Sprinkle with remaining oil, capers, salt and pepper.
- 6
Arrange tuna top of vegetables and sprinkle with salt and pepper.
Source: Kay Paciorek
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