Tuna With White Beans and Basil Oil

Submitted by Auntie Anne and Unc

"This is an amazing fresh, summer entree that melts in your mouth. Seems like alot of prep, but oh so worth it."

 

• Ready In: 2hrs 30mins
• Ingredients: 10
• Serves: 4

ingredients

• Basil Oil

• 3⁄4 cup extra virgin olive oil
• 1⁄2 cup packed clean, dry basil leaves

• Entree

• 1 cup dried great northern beans, picked over and rinsed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1 pinch rosemary
• 4 cups coarsely chopped escarole
• 1 cup diced fresh plum tomato
• salt & freshly ground black pepper
• 4 tuna steaks, 1/2 inch thick (1 lb.)

directions

1. Basil Oil:

2. Combine oil and basil in 1-quart saucepan and heat over low heat just until warm (115 F). Pour into glass jar and let stand 4 hours or overnight. Strain; discard basil. Store tightly covered in refrigerator up to 2 days. Makes ¾ cup.
3. Soak beans in water to cover by 1 inch overnight. (To quick-soak: Combine beans with water to cover by 1 inch in small saucepan and bring to boil; boil 2 minutes. Cover and let stand 1 hour.) Drain; cover with fresh water and simmer in small saucepan until tender, 50 to 60 minutes.
4. Prepare grill. Heat oil in large skillet over high heat. Add garlic and rosemary; cook 30 seconds. Stir in escarole, tomatoes, 1 teaspoons salt and ½ teaspoons pepper; cook until escarole is wilted, 3 to 5 minutes. Drain beans and add to skillet, stirring until hot, 5 minutes. Keep warm.
5. Brush both sides of tuna with 1 tablespoon Basil Oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side for medium. Spoon beans onto 4 dinner plates and place tuna on top. Drizzle 1 teaspoon Basil Oil around edge of each plate.