Tuna Steak Au Poivre With White Beans And Bitter Greens Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 tuna steaks (6 ounces each, 1 1/2 inches thick)

Coarse salt

Extra virgin olive oil (EVOO), for drizzling

Coarse black pepper

Lemon wedges, for passing

2 tablespoons extra virgin olive oil (EVOO)

2 cloves garlic, finely chopped

1 small onion, chopped

2 cans cannellini beans, rinsed and drained

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

2 sprigs fresh rosemary, leaves stripped and finely chopped

A handful of flat leaf parsley, chopped

Coarse salt and pepper

1 head escarole, cleaned and shredded

1 medium head radicchio, shredded

1 lemon, juiced

Extra virgin olive oil (EVOO), to coat

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