White Bean Tapenade 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.

WHITE BEAN TAPENADE

Steps:

• Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
• Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
• Thinly slice or mince sage leaves; fold into tapanade.
• Taste to adjust seasonings, add salt or pepper as needed.

MUFFALETTA BURGER

Steps:

• Preheat grill to 400ºF (205ºC).
• In a small bowl mix together mayonnaise and garlic powder, set aside.
• In a medium bowl, roughly mash white pea beans; add ground chicken, breadcrumbs, egg, Worcestershire sauce, salt and pepper. Using clean hands, mix well to combine. Form into 4 burger patties and refrigerate for 30 minutes.
• Place chilled patties on the grill and cook 5-7 minutes per side or until meat thermometer registers 165°F (74°C).
• Serve on ciabatta bun topped with 2 slices provolone cheese, 2 tbsp (30 mL) olive tapenade and 1 tbsp (15 mL) garlic mayonnaise.

WHITE BEAN TAPENADE

Steps:

• Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
• DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.

VENISON AND WHITE BEAN CROSTINI WITH BLACK OLIVE TAPENADE

Steps:

• In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool. Finely chop black olives combine with remaining 1 tablespoon olive oil. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper.
• Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish on top with black olive mixture.