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