SEARED TUNA STEAKS ON WHITE BEANS WITH GRAPE TOMATOES AND GARLIC CHIPS

Seared Tuna Steaks on White Beans with Grape Tomatoes and Garlic Chips image

Categories Bean Garlic Tomato Side Dinner Steak Tuna Grape

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
5 large garlic cloves, very thinly sliced-just do your best
1 large onion, sliced
3 celery ribs, finely chopped
1 large pinch red pepper flakes
Salt and black pepper
4 6-ounce tuna steaks, about 1 1/2 inches thick
3/4 cup white wine, a few good glugs
1 1/4 cups chicken stock
2 14-ounce cans cannellini beans, rinsed and drained
1 pint grape tomatoes
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1/2 lemon

Steps:

Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.
While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
To serve, pile a serving of beans on each dinner plate and top with a tuna steak.