Prep 1 hr 10 mins
Cook 1 hr 20 mins
This is an amazing fresh, summer entree that melts in your mouth. Seems like alot of prep, but oh so worth it.
- 3⁄4 cup extra virgin olive oil
- 1⁄2 cup packed clean, dry basil leaves
- 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.)
- Basil Oil:
- 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.
- 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.
- 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.
- 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.