Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, January 8, 2016

Kale and White Bean Salad with Seared Tuna

Eating alone doesn’t have to mean hitting a fast-food joint after work. You can enjoy a simple, light, and healthful home-cooked meal all by yourself in about 15 minutes, start to finish. How’s that for fast? And did I mention crazy delicious?

That’s what this recipe is all about. When it’s just me, I like to do hearty, flavorful salads chock-full of nutrition with bold, earthy greens—kale, this time—creamy white beans, and a fresh, lean protein, like pan-seared yellow-fin tuna. 

A simple little vinaigrette—honey sweet, mustard sassy—brings it all together. Double it up and enjoy it with a friend—all the better.

Serves 1 (easily doubled)

  • 2 tsp white balsamic vinegar
  • 1 tsp frsh lemon juice
  • 1 tsp honey
  • 1/2 tsp whole-grain mustard
  • 3 tsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 packed cups torn kale
  • 1/3 cup canned great northern (or cannellini) beans, rinsed well and drained
  • olive oil, for brushing
  • 1 3-oz piece of yellow-fin tuna steak, about 1 inch in thickest part
  • 1 radish, thinly sliced
  • 1 tbsp thinly sliced red onion
Tuna Steak
  1. Combine the vinegar, lemon juice, honey, and mustard in a small bowl. Gradually whisk in the oil. Season with salt and pepper.
  2. Combine the kale and beans in a bowl and drizzle with 1/2 the dressing. Toss to combine and set aside.
Kale and Beans
  1. Heat a cast-iron skillet over medium-high heat and brush with olive oil. Season the tuna with salt and pepper and cook until the bottom is lightly seared, 3 minutes.
  2. Turn and sear until just cooked through but still pink in the middle, 2-3 minutes longer. Transfer to a cutting board and let rest. When the tuna has cooled to about room temperature, break it into bite-sized chunks.
Beginning to Sear 
After Turning 
Cooled Tuna
Plate the kale-bean mixture and top with seared tuna, radish and red onion. Drizzle with the remaining 1/2 of the vinaigrette and enjoy right away.

Kale and White Bean Salad with Seared Tuna

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