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Seared Tuna With Cannellini Bean Puree And Nut And Raisin Salad

by Annalisa Brown (follow)
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Catch and Cook is a sustainable way of balancing the ecosystem and I can happily claim I played a part, when my colleague, esteemed fishing expert and photo-journalist Al McGlashan recently caught a magnificent tuna off the Sydney coast.

Tuna is definitely one of my favourite fish to eat, which I enjoy raw as sashimi; seared and tossed in a salad or as the centrepiece of a recipe. I didn’t want to detract from the freshness of the tuna with overly complicated sauces or flavours instead choosing to heighten the taste of the tuna by incorporating ingredients from the 5 taste groups – sweet, sour, saltiness, bitterness and umami.

My catch and cook tuna turned into a moreish Seared Tuna, Cannellini Bean Puree and Nut and Raisin Salad.

Seared Tuna with Cannelloni Bean Puree and Nut and Raisin Salad embraces the 5 taste groups of sweet, sour, saltiness, bitterness and umami.

Preparation Time: 20-mins
Cooking Time: 10-mins
Makes: 2 as a Main

1 Large Tuna Steak
Salt and Pepper to taste
Olive Oil

Cannellini Bean Puree
440g Tin Cannellini Beans
2 Tablespoons Greek Yoghurt
1 Tablespoon Lemon Juice
2 Teaspoons Unhulled Tahini
Salt and Pepper to taste

Pine Nut and Raisin Salad
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
¼ Cup Raisins
1 Tablespoon Pine Nuts
1 Tablespoon Pistachio Nuts
1 Tablespoon Sunflower Seeds
2 Tablespoons chopped Coriander
Salt and Pepper to taste

Season the tuna steak with a little salt and pepper and a drizzle of extra virgin olive oil. Set aside while you make the puree and salad.

Season the tuna with a little salt, pepper and a drizzle of extra virgin olive oil.

Drain and rinse the cannellini beans and place into a small bowl.

Add the yoghurt, lemon juice, tahini, salt and pepper and process until smooth. Set aside until required.

To make the bean puree combine the cannelloni beans, yoghurt, lemon juice, tahini and salt and pepper and process until smooth.

In a small bowl combine the vinegar, lemon juice, coriander, salt and pepper and extra virgin olive oil and whisk to combine the salad dressing.

To make the nut and raisin salad, combine all the ingredients together.

Heat a non-stick frying pan over high heat. Cook one side of the tuna for approximately 4-6 minutes until a caramel crust forms on the underside.

Flip the tuna onto the other side and cook for another 3-4 minutes. The inside of the tuna should be a light pink colour.

Remove the fish from the frying pan and rest for a couple of minutes on a plate.

Spoon the Cannellini Bean Puree onto serving plates, place the seared tuna on top of the puree and garnish with the Nut and Raison Salad, spooning the salad dressing over the top.

This Seared Tuna dish with Cannelloni Bean Puree and Nut and Raisin Salad is very easy and quick to make and full of flavour.

#Clean Eating
#Healthy Recipes
#Gluten Free
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