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1
If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken.
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2
See red pepper method below.
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3
Preheat a large nonstick skillet over high heat.
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4
Pat tuna steaks dry and season with a little coarse salt.
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5
Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides.
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6
Coat 1 side of the steaks with a generous amount of coarse ground black pepper.
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7
When the pan is very hot, add steaks, peppered side down.
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8
Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium.
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9
Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
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10
Steaks should be firm, but have a little give and some pink should remain at the center.
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11
In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits.
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12
Add beans and chopped roasted red pepper to the pan.
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13
Heat beans through, 2 to 3 minutes.
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14
Stir in rosemary and parsley and season beans with salt and pepper.
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15
Combine escarole and radicchio in shallow dish.
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16
Coat greens with lemon juice, then a drizzle of oil.
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17
Season salad with coarse salt and toss well.
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18
To serve, pile a serving of beans on a dinner plate and top with tuna steak.
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19
Serve salad greens along side beans and fish.
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20
You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
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21
To roast red peppers: Preheat broiler to high.
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22
Split and seed pepper and place skin side up close to hot broiler.
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23
Blacken skins of pepper.
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24
Transfer pepper to brown paper bag and seal.
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25
Let pepper cool to handle.
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26
Peel charred skins away from pepper flesh.
