Tuna Steaks with White Beans

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A healthy seafood dish with boat loads of flavor. We season tender, nutty cannellini beans with fresh Roma tomatoes, arugula, garlic and lemon zest alongside crisp, savory pancetta. Nothing complements these steaks better!

Ingredients:

• 2 (6-ounce) tuna steaks
• 2 tablespoons fresh lemon zest
• 1/4 cup DeLallo Extra Virgin Olive Oil
• DeLallo Natural Fine Sea Salt
• Freshly ground black pepper
• 1/2 cup DeLallo Pancetta, diced
• 2 cloves garlic, coarsely chopped
• 1/4 cup chopped white onion
• 1 (14-ounce) can DeLallo Cannellini Beans
• 4 ripe Roma tomatoes, diced
• 2 cups fresh arugula or fresh baby spinach
• 1/4 cup chopped flat-leaf parley, for garnishing

Directions:

Allow tuna steaks to marinate for 10 to 20 minutes in lemon zest, olive oil, salt and pepper. Do not marinate for more than 30 minutes.

Grill or sauté steaks for 3 to 5 minutes on each side.

In a large saucepan over medium heat, sauté pancetta and garlic together for about 3 minutes, until they reach a light golden color. Add the onion and cook until they are caramelized. Next, add the beans, tomatoes and arugula. Cook together for about 5 minutes, until the arugula has wilted.

Serve steaks atop a bed of cannellini beans sprinkled with parsley.

Note: Be sure not to overcook your seafood—a light pink center is desirable.

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