Preparation:
Preheat grill or broiler
In a mixing bowl, place sliced onion, 1/2 cup red wine vinegar, balsamic vinegar, 1/2 cup water, sugar and 2 tablespoons salt and mix well. Allow to stand 1 hour, drain and set aside.
Mix cranberry beans, thyme, garlic and 3 tablespoons extra-virgin olive oil and set aside.
In blender, mix Dijon mustard, cayenne, remaining 4 tablespoons red wine vinegar and 1/4 cup extra-virgin olive oil until smooth, remove and set aside.
Rub tuna steaks with salt and pepper and place on grill or under broiler and cook until medium-rare (about 3 to 4 minutes per side).
Toss arugula with bean mixture to coat and divide among 4 plates. Place pickled onion rounds around border. Place hot tuna in center of plate, drizzle with the mustard sauce and serve. Season lightly with salt and pepper.
Comments: The original recipe title as listed is "Grilled Tuna With Borlotti, Onion Pickles, Arugula And Red Pepper Mustard". |
