Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Seared Tuna with White Beans



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Seared Tuna with White Beans

Post by Lobo on Mon Jan 18, 2016 12:15 am

Seared Tuna with White Beans

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 240 minutes
Servings: 4
A slow cooker is ideal for cooking beans, which require many hours of gentle simmering. This recipe yields enough for this meal as well as for two “bonus” recipes.

Let the remaining beans cool to room temperature. Store in airtight containers or heavy-duty sealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 1 month.

  • Printer Friendly Version

  • 64


For the white beans:

  • 2 lb. dried small white beans, such as cannellini or navy, picked over and rinsed
  • 2 Tbs. olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves
  • 1 1/2 Tbs. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 4 tuna steaks, each about 4 oz. and 3/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. olive oil
  • 2 Tbs. minced fresh flat-leaf parsley

Related Recipes

  • Grilled Flank Steak with White Beans >
  • Quick Cassoulet >
  • Quick White Bean Soup >


Parboil the beans
Put the beans in a large pot and add cold water to cover. Bring to a boil over high heat, about 15 minutes. Drain the beans and transfer them to a slow cooker.

Cook the beans
Meanwhile, in a fry pan over medium-high heat, warm the 2 Tbs. oil. Add the onion and garlic and sauté until the onion is translucent, about 4 minutes. Add the onion mixture and the 1 1/2 Tbs. salt to the slow cooker and stir to combine with the beans. Add cold water to cover the beans by about 2 inches. Cover and cook according to the manufacturer’s instructions until the beans are tender, about 4 hours on high or 8 hours on low. Adjust the seasonings with salt and pepper.

Sear the tuna
Season the tuna steaks on both sides with salt and pepper. In a fry pan over medium-high heat, warm the 3 Tbs. olive oil. Add the tuna steaks and sear until crisp and browned on the outside, about 2 minutes per side for rare. Transfer 2 cups of the beans to a large bowl and toss with the parsley. Store the rest of the beans for later use (see note above).

Divide the beans among 4 plates, top each with a tuna steak and serve immediately. Serves 4; makes about 10 cups beans total.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

    Current date/time is Sat Oct 22, 2016 10:23 pm