Sauteed Tuna with White Bean Salad
|Canned cannellini beans||8 Ounce, rinsed and drained (1 Can)|
|Plum tomatoes||2 , sliced|
|Red onion||1⁄4 Small, sliced|
|Red wine vinegar||1 Tablespoon|
|Capers||1 Teaspoon, drained|
|Garlic||1 Clove (5 gm), minced|
|Crumbled dried sage||1⁄4 Teaspoon|
|Tuna steaks||20 Ounce (4 Pieces, 5 Ounce Each)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|Spinach||10 Ounce, triple washed, rinsed and torn (1 Bag)|
|Torn arugula leaves||4 Cup (64 tbs)|
1. Combine the beans, tomatoes, onion, vinegar, mayonnaise, capers, half of the garlic, and the sage in a bowl.
2. Sprinkle the tuna with the pepper. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, and then add the tuna. Cook the tuna until just pink in center, about 5 minutes on each side.Transfer to a plate.
3. Add the spinach, arugula, and the remaining garlic to the same skillet. Saute until the spinach begins to wilt, about 1 minute.
4. Serve the greens topped with the bean mixture and the tuna steaks.