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Tuna Steak au Poivre with White Beans and Bitter Greens Salad
FOOD NETWORK19Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. tuna steaks (thick)
- coarse salt
- extra-virgin olive oil (for drizzling)
- black pepper (Coarse)
- lemon wedges (for passing)
- 2 Tbsp. extra-virgin olive oil (2 turns around the pan in a slow stream)
- 2 cloves garlic (finely chopped)
- 2 cans cannellini beans (rinsed and drained)
- 1 onion (small, chopped)
- 1 roasted red pepper (homemade, recipe follows or store bought, diced)
- 2 sprigs rosemary leaves (fresh, stripped and finely chopped)
- 1 handful flat-leaf parsley (chopped, chopped)
- coarse salt
- pepper
- 1 head escarole (cleaned and shredded)
- 1 head radicchio (shredded)
- 1 lemon (juiced)
- extra-virgin olive oil (to coat)
- coarse salt
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