Fresh Entrees and Side Dishes

Ingredients

• 1 lb ahi tuna
• 4 cups California Olive Ranch EVOO
• 2 cloves garlic crushed
• 1 bunch thyme
• 1 Tbs whole black pepper
• ½ lb dry white cannellini beans (soak overnight, and cooked with ½ white onion, 1 bunch of thyme, 2 cloves of garlic, salt and pepper till tender, then drain and cool)
• 1/8 cup chopped parsley
• 1/8 cup chopped chives
• ½ cup celery small diced
• ½ cup onion small diced
• 1 tsp paprika
• 1 tsp coriander (ground)
• 2 wedge preserved lemon (pulp removed, and finely chopped)
• 2 oz lemon juice
• Fresh black pepper and kosher salt

Directions

1. For the tuna:  Cut the tuna into 4 equal pieces (preferably more square blocks than big thin steaks for even cooking). In a sauce pot place 3 cups of the olive oil garlic, thyme, and black pepper.  Using a candy thermometer bring the olive oil to 165 degrees F and let sit for 15 minutes.  Add the tuna and leave in the oil for 4-5 minutes, the tuna inside should be rare to med rare and the outside should appear cooked. Season with salt and place to the side and let sit at room temperature.
2. For the white bean salad:  In a bowl add the white beans, parsley, chives, celery, onion, paprika, coriander, preserved lemon, lemon juice, salt and pepper, and ½ cup olive oil.  Mix well and adjust seasoning to taste.
3. To serve:  Place a large spoonful of the white beans on a plate or bowl, slice the tuna and place on top. Finish the dish with a drizzle of olive oil and sea salt.