Seared Tuna With Marinated Bean Salad And Roasted Peppers

Two raw tuna steaks on rustic wooden table

Ingredients (serves 4)

1 lb tuna steak

1 10 oz can white beans

1 10 oz can black beans

1/4 c chopped cilantro

1/4 c chopped mint

2 bell peppers

1 lime, juiced

1 lemon, juiced

1/3 c rice wine vinegar

2 Tbsp sugar

8 oz. bag of arugula

1/2 finely diced red onion

1/2 c olive oil

Salt and pepper to taste


Set your oven to 400 degrees. Lightly oil the bell peppers and cook them in the oven for 25 minutes. While the peppers are cooking, rinse and drain the canned beans and place them in a large mixing bowl. Mix in the lemon and lime juice, cilantro, mint, sugar, olive oil, vinegar, and the diced onion.

Let the bean salad marinate in the fridge while the peppers finish cooking. When the peppers are done, take them out of the oven and let them cool before removing the skins.

Once you have removed the skin and the peppers are cool, slice them into long strips.

Now you are ready to sear the tuna and plate your dish. Heat a sauté pan and add a small bit of oil. Take the seasoned tuna steaks and sear for about one minute on each side for a nice medium rare to medium doneness on the fish.

To plate, mix the bean salad with the arugula and peppers. Slice the tuna nice and thin and place on top to enjoy.

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