Ingredients
* 1/4 cup DeLallo Extra Virgin Olive Oil
* salt and freshly ground black pepper to taste
* 3 cups DeLallo Cannellini Beans
* 1/2 cup DeLallo Pancetta, diced
* 1/4 cup white onion, finely chopped
* 2 large cloves of garlic, coarsely chopped
* 4 ripe roma tomatoes, diced
* 2 cups fresh arugula (or fresh baby spinach)
* 1/4 cup coarsely chopped flat leaf parley to garnish
Directions
2.
Combine the lemon zest, olive oil, salt and pepper and marinate the steaks for 10-20 minutes.
3.
COOKING TIP: If you marinate the tuna for more than 30 minutes, the fish will start to break down. Place the tuna on a hot grill for about 3-5 minutes on each side, until it has reached desired completion.
4.
COOKING TIP: Many people make a big mistake by overcooking their seafood. If you have good quality seafood, a pink center ideal and you'll end up with a very delicious result. When the tuna is done, let them sit for a couple of minutes, before cutting them so the juices can evenly redistribute throughout the steaks.
6.
In a large sauce pan, under medium heat, sauté the pancetta and garlic, until they reach a light golden brown. Remove the garlic. Add the onions to the pancetta and cook until they are caramelized. The white beans follow along with the tomatoes and arugula. Allow to cook together for about 5 minutes, the arugula should be wilted.
7.
Serve by placing each steak of tuna on the bed of white beans.
