- 0:13 Prep
- 0:04 Cook
- 4 Servings
- Capable cooks
Red onion, when pickled with vinegar and lemon juice, becomes mild and sweet in this speedy 17-minute dinner.
Ingredients
- 1 tablespoon white balsamic vinegar
- 60ml (1/4 cup) lemon juice
- 1 1/2 tablespoon extra virgin olive oil
- 45g (1/4 cup) currants
- 1 red onion, peeled, thinly sliced
- 400g can cannellini beans, rinsed, drained
- 2 tablespoons low-fat Greek yoghurt
- 2 teaspoons tahini
- 4 (about 720g) tuna steaks
- 3/4 teaspoons ground cumin
- 1 cup (firmly packed) fresh continental parsley leaves
- 45g (1/4 cup) pine nuts, toasted
Method
- Step 1Whisk the vinegar, 1 tablespoon of the lemon juice and 1 tablespoon of the oil in a glass or ceramic bowl. Season well. Add the currants and onion, then toss to coat. Set aside for 6 minutes to develop the flavours.
- Step 2Meanwhile, for the white bean puree, process the cannellini beans, yoghurt, tahini and 1 tablespoon of the lemon juice in a food processor until smooth. Season.
- Step 3Drizzle the tuna with the remaining oil. Sprinkle with cumin. Season. Heat a non-stick frying pan over medium heat. Cook tuna steaks, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Drizzle with the remaining lemon juice. Rest for 2 minutes.
- Step 4Add parsley and pine nuts to the onion mixture. Toss to combine. Divide the bean puree among plates. Top with the tuna and salad.
- High protein
- Low carb
- Lower gi
Nutrition
2053 kj
Energy
20g
Fat Total
3g
Saturated Fat
7g
Fibre
56g
Protein
19g
Carbs (total)
All nutrition values are per serve
Notes
Tahini is delicious when teamed with grilled lamb chops, kebabs or burgers. Combine it with a little low-fat Greek yoghurt and a squeeze of lemon, and serve over the lamb or on the side.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
