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An Ahi That Is Sear-iously Delicious

Written By Pam Brandon and Anne-Marie Denicole On February 24, 2010



Sear-ious ahi with cannellini beans, from the Divas of Dish.

Consider this your ahi moment. Boost brainpower and taste buds with fresh, ruby-red tuna steaks topped with the sultry, sun-drenched flavors of the Mediterranean. Use a single pan to sear the fish to desired doneness (we suggest rare), then toss together a creamy cannellini sauté infused with anchovy paste, garlic, fresh dill, kalamata olives and Italian cherry tomatoes. This sear-iously heart-healthy cuisine that comes together in about 15 minutes.

Look for imported Italian cherry tomatoes at your favorite gourmet grocery in the canned tomato aisle. The divas love to stock a variety of imported goodies to keep our culinary brains buzzing with inspiration.

Sear-ious Ahi with Cannellini, Tomato and Olive Sauté

Serves 4

For the fish:

2 large ahi tuna steaks, halved, to make 4 portions

Coarse salt, freshly ground black pepper, to taste

3 tablespoons extra virgin olive oil


Rinse the tuna in cold water, then pat dry with a clean paper towel. Season on both sides with coarse salt and cracked black pepper.


Heat a large nonstick skillet over high heat and add the olive oil. When the oil shimmers, add the steaks, searing about 2 minutes per side. (For well-done steaks, cook over medium-high heat about 5 to 7 minutes per side.)


Remove the fish from the pan and keep warm.


For the Cannellini Sauté:

4 tablespoons extra virgin olive oil, divided

1 teaspoon anchovy paste, or more to taste

6 cloves garlic, minced

2 (14-ounce) cans cannellini beans, drained and rinsed

1 (14-ounce) can imported cherry tomatoes, drained, or 1 can diced tomatoes

1/2 cup pitted kalamata olives

1/4 cup dry white wine

1/2 teaspoon dried fennel seeds

1/4 teaspoon dried red chili flakes, or to taste

1/4 teaspoon freshly grated orange zest, optional

Coarse salt, to taste

Minced fresh dill, for garnish


Carefully wipe out the pan with a paper towel after cooking tuna steaks with a paper towel and return to the burner. Reduce heat to medium low. Add the olive oil, anchovy paste and garlic, stirring to combine. Stir for about 4 minutes, then add beans, tomatoes, olives, wine, fennel seeds (rub between your fingers to release the flavor), chili flakes, orange zest and salt. Simmer for 10 minutes over medium heat, stirring occasionally. Before serving, check for seasoning and add fresh dill, to taste, along with an extra drizzle of olive oil, if desired. Serve warm.

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