The Essential New York Times Cookbook: Classic Recipes for a New Century
Seared Tuna in Black Pepper Crust
Page 409
| Course Type: Main Courses
(1 review)
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Recipe Reviews
Another winner on this page! :-)
Tuna coated with black pepper and seared, served on a bed of spinach and cannellini beans, all topped with a little lime vinaigrette. Sounds a bit odd but was a really good combination.
There's a bit of prep, not a lot really. Cooking beans from scratch is recommended. But once all is ready, it comes together fairly quickly and easily, so would be a good company dish. Very attractive on the plate, even though I didn't slice the tuna as instructed.
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