Peppered Tuna On Spicy Lima Beans Recipes

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PEPPERED TUNA ON SPICY LIMA BEANS



Peppered Tuna on Spicy Lima Beans image

Provided by Marian Burros

Categories     dinner, main course

Time 25m

Yield 2 servings

Number Of Ingredients 7

10 ounces tuna
Freshly ground black pepper to taste
1 10-ounce package frozen baby lima beans
1 large clove garlic
Lemon to yield 2 tablespoons juice
1/4 teaspoon hot-pepper flakes
1/8 teaspoon salt

Steps:

  • Prepare broiler, if using.
  • Wash and dry tuna, and coat with black pepper.
  • Cook lima beans with 1/4 cup water until tender, about 5 minutes.
  • Prepare stove-top grill, if using. Broil or grill tuna, following the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes to the inch.
  • Mince garlic, and when lima beans are cooked, drain, mix with garlic, lemon juice and hot-pepper flakes.
  • When tuna is cooked, season with salt and arrange on a bed of lima beans.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 2 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 221 milligrams, Sugar 2 grams, TransFat 0 grams

SEARED TUNA PEPPER STEAKS



Seared Tuna Pepper Steaks image

A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.

Provided by Joan Brett

Categories     Low Carb     Quick & Easy     Dinner     Tuna     Bon Appétit     Colorado

Yield Serves 4

Number Of Ingredients 6

4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
1 tablespoon coarsely cracked black pepper
2 teaspoons oriental sesame oil
2 tablespoons soy sauce
1/4 cup dry Sherry
2 tablespoons chopped fresh chives or green onion tops

Steps:

  • Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

OIL-POACHED TUNA WITH ESCAROLE AND LIMA BEANS



Oil-Poached Tuna with Escarole and Lima Beans image

Poaching fish in olive oil - a popular restaurant technique - is surprisingly easy and well suited to every-night cooking.

Time 20m

Yield Makes 2 servings

Number Of Ingredients 8

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.

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