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Culinary Capers Summer Bean Salad with Albacore Tuna

Summertime, and the livin’ is easy. This means less time in the kitchen and more time enjoying meals with minimum preparation and maximum taste.  This month’s recipe is a bright summer bean salad with Albacore tuna loin that can be individually plated or served family style, perfect for al fresco dining with a chilled BC rosé. Right now we are loving a crisp and lively Pinot Noir Rosé from SpierHead Winery.  This dry, food friendly rosé pairs perfectly with seafood dishes.

Summer Bean Salad with Albacore Tuna
Serves 4 for lunch or 6 for an appetizer-sized course

For the tuna:
1lb Albacore tuna loin
fine sea salt, to taste
fresh ground black pepper, to taste
2 Tbsp grapeseed oil
2 tsp fresh parsley, lightly chopped
2 tsp fresh chives, lightly chopped
2 tsp fresh thyme, lightly chopped
2 Tbsp extra virgin olive oil
Maldon sea salt, to taste

Season tuna loin generously with fine sea salt and black pepper.
Heat a non-stick or cast iron pan over medium heat, add grapeseed oil and sear tuna loin on all sides to a light golden brown. The goal is to cook the tuna a little on the outside, but leave the centre rare.
Combine chopped herbs and olive oil and brush onto seared loin.
Serve tuna room temperature within 1 hour, or refrigerate and serve cold.
When ready to assemble salad, slice tuna 1 cm thick, lay out tuna slices and finish with a sprinkling of Maldon sea salt.

For the bean salad:
16 cherry tomatoes
3-4 fresh thyme branches, leaves removed
1 ⅓ cup edamame beans, shelled and cooked
1 ¾ cup navy or cannellini beans, cooked
⅓ lb fresh green beans
1 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
1 tsp fennel seed, crushed
1 Tbsp shallot, minced
3 Tbsp extra virgin olive oil
1 Tbsp white balsamic or white wine vinegar
1 tsp honey
¼ tsp garlic purée
½ tsp fine sea salt
¼ tsp fresh ground black pepper

Preheat oven to 175˚F.
Cut cherry tomatoes in half and spread out on a baking sheet. Season with thyme leaves and sea salt to taste. Bake for 2 hours or until tomatoes are partially dried out.
Trim green beans into 2½ – 3“ long pieces. Blanch in boiling salted water for 1 minute, then cool immediately in an ice bath.
Make the vinaigrette by whisking together oil, vinegar, honey, garlic, fine sea salt and black pepper.
Toss tomatoes, beans, herbs, fennel seed and shallot with the vinaigrette

Chef tip:
Try using other cooked heirloom beans in place of white beans. Some of our favourite varieties are Cranberry, Flageolet, European Soldier and Adzuki. Yellow beans can also substituted for the green beans.

ornamentSpierhead Winery 
Pinot Noir Rosé is available at:  Village Wines VQA in Dunbar and Kitslano; Westwood Wines VQA, Coquitlam; Edgemont Village Wines, North Vancouver.  You can also order online from the Winery.  Click here for more information.

Recipe:  Culinary Capers Catering
Photo:  Executive Chef Margaret Chisholm

 

 

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