Tuna Nicoise with a White Bean Mash

This came from the Cooking Light magazine and is absolutely delicious if you like seared tuna.

Ingredients:
3 large eggs

1 1/2 cups quartered small red potatoes

1 cup haricots verts, trimmed

Cooking spray

2 (6-ounce) tuna steaks

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2/3 cup grape tomatoes, halved

1/4 cup pitted and quartered niçoise olives

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

White Bean Mash

• 1 (15-ounce) can rinsed and drained cannellini beans
• 3 tablespoons chopped celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil $
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• 1/4 teaspoon kosher salt

Preparation

1. Place cannellini beans in a bowl; mash with a fork. Add celery, parsley, lemon juice, olive oil, and kosher salt; stir to combine.

Mary Drennen, Cooking Light
AUGUST 2012

Spicy Tomato Olive Pasta

Ingredients:
Olive Oil
Grape tomatoes
Any type of olives, pitted
Basil
Parsley
2 cloves of garlic
Oregano
Red pepper flakes or a small hot pepper of some kind
1 tbsp milk
1 tbsp parmesan cheese
Salt, pepper, oregano to taste

First, combine all ingredients except cheese and milk in a saute pan. Add a little bit of water and cover pan to help steam the tomatoes. Cook for 20 minutes or until the tomatoes are fully cooked.






Next, pour tomato mixture in a mixing bowl and use a hand emulsifier or pour into blender to blend until smooth. Add milk and parmesan cheese until mixture is smooth and creamy.

Finally, add the cooked pasta to the sauce and done!!