SEARED TUNA PANZANELLA WITH BASIL DRESSING

My Cellar

Serves 4

3 cups (70 ml) halved green beans

1 x 15.5 oz (440 g) can cannellini beans, rinsed and drained

2 cups (500 ml) halved cherry tomatoes

Sourdough Croutons, make ahead

¼ cup (60 ml) thinly sliced red onion

3 tbsp (45 ml) capers, drained

Basil Dressing, make ahead

2 tbsp (30 ml) olive oil

2 x 5 oz (140 g) tuna steaks

salt and pepper, to taste

SOURDOUGH CROUTONS:

¼ cup (60 ml) olive oil

2 cups (500 ml) cubed sourdough bread

½ tsp (2.5 ml) salt

BASIL DRESSING:

2 cups (500 ml) basil leaves, packed

1 garlic clove

½ lemon, juice only

½ cup (125 ml) olive oil

¼ cup (60 ml) white wine vinegar

1 tbsp (15 ml) honey

1 tbsp (15 ml) Dijon mustard

1 tsp (5 ml) salt

In a saucepan, bring water to a boil then add green beans. Cook until slightly soft, about 3 to 5 minutes, remove from water and add to an ice bath to stop cooking.
In a large salad bowl, add cannellini beans, cooked green beans, cherry tomatoes, Sourdough Croutons, onions and capers, toss with Basil Dressing and plate.
In a cast iron pan over medium heat, heat oil. Season tuna with salt and pepper. Sear on each side for 1 minute. Remove from heat and rest for 10 minutes. Slice into ½-in (1.25 cm) thick strips, serve with salad.
To make SOURDOUGH CROUTONS: In a cast iron pan over medium heat, add olive oil, sourdough cubes and salt. Stir until edges of sourdough are golden and crispy. Rest on a paper towel until ready to use. Makes about 2 cups (500 ml)
To make BASIL DRESSING: In a food processor, add all ingredients and blend on high. Can use right away or store in refrigerator up to 1 week. Makes about 1 cup (250 ml)