Grilled Tuna Steaks With Black Bean Sauce Recipes

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
• Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
• In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
• Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
• To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
• Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

TUNA STEAKS WITH BLACK BEANS

Steps:

• Heat a ridged griddel and while it's heating up, get on with the black bean salad.
• In a bowl, wisk the lime juice, fish sauce, chile oil and honey.
• Drain the beans and rinse them to remove the gloop, then toss them in the dressing to coat well. Divide between two plates and add most of the cilantro.
• Slap the tuna steaks on the griddle and cook for 30 seconds a side. If they are not very thin, you may want to cook them an extra 30 seconds per side. Cut into one steak to check that it's cooked as you like it before placing it on the plate with the beans. Sprinkle with course salt and the remaining cilantro.
• Makes two servings--4 oz tuna and 7 oz bean salad each

GRILLED TUNA STEAKS WITH BLACK BEAN SAUCE

Steps:

• Rinse and dry tuna steaks. Apply Cajun seasoning, to taste, on both sides. Heat olive oil in 10" fry pan over medium heat. Stir in garlic and scallions and cook until soft, about 1 minute. Add 1 tsp balsamic vinegar. Add Cajun seasoning to taste. Add tomato and stir. Add black beans and stir well. Reduce heat and simmer for about 15 minutes. Five minutes from end, add 1/4 cup sherry. Grill tuna until done, approx 4 - 5 minutes per side (or less, if prefer rare). Plate steak and ladle bean sauce over.

GRILLED RIB-EYE STEAKS WITH BLACK BEAN SAUCE

Steps:

• Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
• Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.