OIL-POACHED TUNA WITH ESCAROLE AND LIMA BEANS

Oil-Poached Tuna with Escarole and Lima Beans image

Time 20m

Yield Makes 2 servings

Number Of Ingredients 8

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1 lemon, thinly sliced
1 10-ounce albacore tuna fillet, cut into 1/3-inch-thick slices
Olive oil (for poaching)
1 large green onion, thinly sliced (about 1/4 cup)
4 cups coarsely chopped escarole (about 4 ounces)
1 8 1/2-ounce can baby lima beans, drained
4 tablespoons chopped fresh parsley, divided
1 tablespoon white balsamic vinegar

Steps:

Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.
Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.
Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.