Recipe #2 - Seared Ahi Tuna with Herbed White Beans

Makes 4 servings.

1.5 lb. wild fresh high-quality ahi tuna
1 Tbsp. peanut oil
Salt & pepper

2 15 oz. cans white beans, drained and rinsed
2 medium shallots, finely diced
4 cloves garlic, minced
1 Tbsp. fresh parsley, minced
1 tsp. fresh rosemary, minced
1 Tbsp. fresh chives, chopped
1 tsp. fresh thyme, minced
1 Tbsp. olive oil
2 Tbsp. dry white wine
1/2 cup lowfat milk
4 oz. neufchatel lowfat cream cheese
Salt & Pepper

Rinse tuna and cut into 4 equal portions. Rub with peanut oil and season with salt and pepper. Set aside on a platter in the refrigerator while preparing white beans.

In a wok, saucepan or large saute pan, heat the olive oil over medium heat. Add garlic and shallots and sweat until cooked but not browned. Add herbs and white beans and continue cooking over medium heat, stirring frequently for several minutes. Add wine and cook for a couple more minutes until it evaporates.

Lower heat and add the milk. Allow to simmer for about five minutes, then add cream cheese, one tablespoon at a time. Continue to simmer, stirring often. During this process, start mashing up some of the beans with a large fork or masher. The idea here isn't to end up with a smooth puree, but rather a chunky-yet-creamy mixture.

Heat a saute pan which has been coated with cooking spray until almost smoking. Add the tuna steaks and sear for about one minute. Turn them and sear the other side for a minute or two. The tuna should be well-seared on both sides but still rare and red in the middle. Let the tuna rest on a cutting board for a couple of minutes, then slice each steak into 1/4-inch thick slices.

Spread about 2/3 cup of white bean mixture onto each plate and top it with tuna slices. Serve with a steamed vegetable, such as broccolini or asparagus, and a fresh green salad.