Love guide

Tuna with cannellini and onions

posted by Miss Lovissimo 27 January 2018

Here we are again with some suggestions for a delicious dinner from Gemma and Giancarlo from Mondo Mediterraneo! MSC-certified white tuna is a good choice for the fish and a good choice for this dish. In summer it is a nice barbecue recipe, in winter you can grill the tuna in the grill pan.
  What is needed

  • 12 tuna steaks (approximately 1.5 cm thick, 200-220 g p st. s.)
  • 800 g of dried cannellini beans (soaking 1 night)
  • 500 ml of olive oil extra virgin.
  • 4 white onions
  • grated peel of 2 organic lemons
  • 6 sprigs of rosemary, fresh or dried
  • sea salt 6 sprigs
  • Freshly grounded black pepper

The preparation

Cut the onions into thin rings and place them in a large bowl with cold water and a little salt. Put them away for a moment.
Boil the soaked beans for 40 minutes. Use canned beans, allow them to drain well and rinse them thoroughly. You don’t have to cook these bo- nen. Season them to taste with olive oil, salt, and freshly ground black pepper.
Place the tuna tax in a large bowl, rub it with salt and pepper and pour a large amount of olive oil over it.
Cover them and let them marinate for an hour in the fridge.
Let the barbecue or grill pan become very hot. Grill each steak for only 1 minute on each side, so that the meat is soft and raw in the middle. Place the steaks on a dish, pour olive oil over it and spread the cannellini beans and soaked white onions over it.
Season the dish to taste with grated lemon peel and salt, and place half a twig of rosemary on each fish. Serve hot.


Thank you G&G

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