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Oil-Poached Tuna with Escarole and Lima Beans

Oil-Poached Tuna with Escarole and Lima Beans


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Ingredients

  • 10-ounce albacore tuna fillet, cut into 1/3-inch thick slices
  • 1 large green onion, thinly sliced (about 1/4 cup)
  • 4 cups coarsely chopped escarole (about 4 ounces)
  • 1 8 1/2-ounce can baby lima beans, drained
  • 4 tablespoons chopped fresh parsley, divided
  • 1 tablespoon white balsamic vinegar

Recipe Preparation

  • Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.

  • Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.

  • Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.

Recipe by The Bon Appétit Test KitchenReviews Section

Watch the video: Olive Oil Poached Tuna - How to Make Tuna Confit u0026 Conserva


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