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  • Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

Photo: Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

TOTAL TIME: 32 min
Prep: 20 min
Inactive Prep: --
Cook: 12 min
 
YIELD:
LEVEL: Easy

ingredients

FOR THE OLIVE TAPENADE:
    • 1 pint vine cherry tomatoes
    • 1/2 cup Orange Chili Oil, recipe follows
      • BLACK OLIVE TAPENADE:
      WHITE BEAN PUREE:
      • Kosher salt and freshly ground black pepper
      • 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
      • Extra-virgin olive oil
      • Kosher salt and freshly ground black pepper
      • 2 cups fresh Israeli arugula leaves, for garnish
        FOR THE WHITE BEAN PUREE:
            ORANGE CHILI OIL:
            • 4 sprigs fresh thyme, leaves chopped
            • 2 sprigs fresh rosemary, leaves chopped
            • 1 1/2 tablespoons dried red chili flakes
            • 5 strips orange peel
            • 1 1/2 cup extra-virgin olive oil
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              Directions

              Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

              Yield: 1 1/2 cups

              In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.

              Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.

              To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.

              Preheat oven to 375 degrees F.

              Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.

              Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.

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              • on June 22, 2012

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                This recipe was AWESOME!!! We loved it! The only changes I made is I added basil and thyme to the white bean puree because I have a big herb garden and love to add spices and herbs instead of just salt and pepper. Thanks Tyler for giving us such great recipes!

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