Tuna in oil with escarole and beans

Name: Tuna in oil with escarole and beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 pcs lemon, sliced; 300 g tuna fillet, sliced; 200 ml olive oil; 1 pcs green onion, chopped; 120 g escarole, chopped; 240 g canned beans; 4 tbsp fresh parsley, chopped; 1 tbsp white balsamic vinegar; to taste salt; to taste black pepper

Tuna cooked in a small amount of oil, served with sautéed escarole, beans, and a white balsamic vinegar dressing.

Total: 20 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 403
Protein: 42 g
Fat: 15 g

Ingredients

for 2 servings

lemon, sliced1 pcs
tuna fillet, sliced300 g
olive oil200 ml
green onion, chopped1 pcs
escarole, chopped120 g
canned beans240 g
fresh parsley, chopped4 tbsp
white balsamic vinegar1 tbsp
saltto taste
black pepperto taste

Method

7 steps

Place the lemon slices on the bottom of a skillet. Season the tuna slices with salt and pepper and place them on top of the lemon.
Pour olive oil over the tuna so that it almost completely covers the fish. Cook over medium-low heat for about 3 minutes, until the tuna is almost cooked through.
Remove the tuna to a plate using a slotted spoon and discard the lemon.
Drain the excess oil from the skillet, leaving about 1 tablespoon. Add the green onion and sauté over medium heat for 1 minute.
Add the escarole, beans, and 3 tablespoons of parsley to the skillet. Cook until the escarole wilts, about 1 minute.
Add vinegar, salt, and pepper to taste.
Divide the vegetable mixture onto plates, top with the tuna slices, and sprinkle with the remaining parsley.