Seared Tuna with Gigante Beans Chard and Italian Sausage Italian recipe Rice- LateChef.com
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Italian Recipe

Dinner

Serves 1
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Short Description

Because of its texture and its ability to stand up to bold flavors (as well as to the introduction of fat), tuna cooks more like meat than fish. Put another way, tuna is a man's fish. Here, to prove its mettle, we put the tuna to the test by rubbing it with a mixture peppercorns, cumin, coriander, and fennel, and pair it with Italian sausage, chard, and Gigante beans. As their name implies, Gigante beans are gigantic. Don't let their size fool you, however. They are incredibly creamy and have great mouthfeel. If you must, you can substitute smaller white beans, but for this dish, don't skimp on the tuna. Try to find sushi-grade yellowfin (ahi) or bigeye. That's what we use in the restaurants, and they are worth their lofty price tag. Like a nice cut of beef, tuna should be served rare to medium-rare, with the center slightly warm. Make sure you cook all sides evenly, and never over too high a flame. If you cook it in a pan that is too hot, the center will be cold and the fish will be hard to slice.


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