Tuna is my favorite food, and I'm constantly thinking of new ways to prepare it. This version is definitely up there with my favorites. Not only is the tuna cooked the only way it should ever be, but the lima bean, pancetta base is out of this world. It feels indulgent while being healthy. And rarely do we achieve both of those goals.
For the Three-Seed Pepper Crusted Ahi Tuna with Lima Bean Pancetta Medley you will need: 1-2 tuna steaks (depending on size), pancetta, lima beans, corn, shallot, red pepper, sesame seeds, poppyseed, mustard seed, chicken stock, olive oil, green onion, salt & pepper. Also - this recipe pairs PERFECTLY with a good Chardonnay.
Sauté pancetta in a large skillet over medium heat in a little olive oil for about 5 minutes. Add shallot and red pepper and sauté another 5 minutes. Remove to a plate lined with paper towel.
In a small-medium sized pot bring chicken stock to boil. Add lima beans and simmer for 10 minutes. Add corn and simmer another 5-6 minutes. Drain excess liquid. Stir in white wine and cook down for a few minutes. Stir pancetta mixture in with lima beans and corn. Keep warm.
Season tuna steaks with mixture of seeds, salt and pepper.
Heat skillet over medium-high heat. Add olive oil heat. Add steaks and sear for about 1 - 1 ½ minutes per side. **Fact: the longer you cook tuna, the more fishy it will taste. You should sear it only.**
Remove to a plate and slice thin.
Toss green onions with lima bean mix. Plate and top with tuna.
This is how your tuna should look.
Serve tuna over the pancetta/lima bean mixture. Sprinkle green onion over the top. Enjoy!
You might also enjoy:
- 2 tuna steaks (about 4 oz each)
- 1½ tbsp. olive oil
- 3 oz pancetta, cubed or chopped
- 1 tbsp. shallot, minced
- 1 small red bell pepper, chopped
- 10-12 oz lima beans
- ¼ cup corn
- 1 cup chicken stock
- ½ cup dry, white wine
- ¾ tbsp. sesame seed
- ¾ tbsp. poppyseed
- ¾ tbsp. mustard seed
- ½ tsp. salt
- 1 tsp. fresh ground pepper
- 1 tbsp. green onion, chopped
- Add ½ tbsp. olive oil to a large skillet over medium heat.
- Add pancetta. Sauté for 5 minutes.
- Add shallots and red pepper and sauté another 5 minutes.
- Remove to a paper towel lined plate.
- In a small pot add chicken stock and bring to boil.
- Add lima beans and simmer 10 minutes.
- Add corn and simmer another 5-6 minutes.
- Drain and add white wine. Cook until reduced by half.
- Add pancetta mixture to pot. Keep warm.
- Season tuna steak with mixture of seeds, salt, and pepper.
- Heat remaining oil in skillet over medium-high heat until shimmering.
- Add tuna steaks and sear 1 - 1½ minutes per side.
- Slice tuna thin and serve over lima bean medley.
- Sprinkle with green onion.
Pomegranate
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