Summer and BBQ Recipes

Servings: 4

Ingredients:

• 1 lg. red onion, sliced into 1/4-inch thick rounds
• 1/2 cup plus 4 tbsp. red wine vinegar
• 1 tbsp. balsamic vinegar
• 1/2 cup water 1/4 cup sugar
• 2 tbsp. salt
• 1 cup cooked cranberry (borlotti)beans
• 2 tbsp. finely chopped fresh thyme leaves
• 1 clove garlic, thinly sliced
• 3 tbsp. plus 1/4 cup extra-virgin olive oil
• 1/4 cup Dijon mustard
• 1 tbsp. cayenne pepper
• 4 tuna steaks (6 oz. each)
• 2 bunches rucola, washed, stemmed, and spun dry
• Salt, to taste
• Freshly ground black pepper, to taste

1. Preheat grill or broiler.
2. In a mixing bowl, place sliced onion, 1/2 cup red wine vinegar, balsamic vinegar, 1/2 cup water, sugar and 2 tbsp. salt and mix well. Allow to stand 1 hour, drain and set aside.
3. Mix cranberry beans, thyme, garlic and 3 tbsp. extra-virgin olive oil and set aside.
4. In blender, mix Dijon mustard, cayenne, remaining 4 tbsp. red wine vinegar and 1/4 cup extra-virgin olive oil until smooth, remove and set aside.
5. Rub tuna steaks with salt and pepper and place on grill or under broiler and cook until medium-rare (3 to 4 minutes per side).
6. Toss arugula with bean mixture to coat and divide among 4 plates. Place pickled onion rounds around border.
7. Place hot tuna in center of plate, drizzle with the mustard sauce and serve. Season lightly with salt and pepper.

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