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

Nutrition per serving    (USDA % daily values)
CAL
283
FAT
39%
CHOL
18%
SOD
6%

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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

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