Three-Seed Pepper Crusted Ahi Tuna with Lima Bean Pancetta Medley
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Cook time:
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Serves: 2-3
- 2 tuna steaks (about 4 oz each)
- 1½ tbsp. olive oil
- 3 oz pancetta, cubed or chopped
- 1 tbsp. shallot, minced
- 1 small red bell pepper, chopped
- 10-12 oz lima beans
- ¼ cup corn
- 1 cup chicken stock
- ½ cup dry, white wine
- ¾ tbsp. sesame seed
- ¾ tbsp. poppyseed
- ¾ tbsp. mustard seed
- ½ tsp. salt
- 1 tsp. fresh ground pepper
- 1 tbsp. green onion, chopped
- Add ½ tbsp. olive oil to a large skillet over medium heat.
- Add pancetta. Sauté for 5 minutes.
- Add shallots and red pepper and sauté another 5 minutes.
- Remove to a paper towel lined plate.
- In a small pot add chicken stock and bring to boil.
- Add lima beans and simmer 10 minutes.
- Add corn and simmer another 5-6 minutes.
- Drain and add white wine. Cook until reduced by half.
- Add pancetta mixture to pot. Keep warm.
- Season tuna steak with mixture of seeds, salt, and pepper.
- Heat remaining oil in skillet over medium-high heat until shimmering.
- Add tuna steaks and sear 1 - 1½ minutes per side.
- Slice tuna thin and serve over lima bean medley.
- Sprinkle with green onion.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/three-seed-pepper-crusted-ahi-tuna-with-lima-bean-pancetta-medley/
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