Tuna Steak Au Poivre With White Beans And Bitter Greens Salad Recipe

More from this source
Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 sprigs fresh rosemary, leaves stripped and finely chopped

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil

1 roasted red pepper, homemade, recipe follows or store bought, diced

1 handful chopped flat-leaf parsley, chopped

4 (6-ounce, 1 1/2-inch thick) tuna steaks

Coarse salt and pepper

1 head escarole, cleaned and shredded

2 cloves garlic, finely chopped

1 small onion, chopped

Extra-virgin olive oil, for drizzling

2 cans cannellini beans, rinsed and drained

Extra-virgin olive oil, to coat

Coarse black pepper

Coarse salt

1 lemon, juiced

Lemon wedges, for passing

1 medium head radicchio, shredded

You might also like

Seared Tuna Steak Au Poivre
Wolfgang Puck
French Fare: Steak Au Poivre Recipe
Food Republic
Pan-Seared Steak Au Poivre
Real Simple
The Secret Ingredient (Pink Peppercorn): Lamb A...
Serious Eats
Steak Au Poivre With Mushrooms
SHAPE Magazine
Steak Au Poivre
Fine Cooking
Our Steak Au Poivre Recipe
Food Republic
Grilled Flank Steak Au Poivre
Sunday Suppers
Steak Au Poivre With Cognac Sauce
Fine Cooking
Eggplant Au Poivre
Bon Appetit