Sunday, June 27, 2010

Delicious' Tuna Cassoulet

This is a lovely and light tuna dish baked in the oven with some of my favourite vegetables.


2 tbsp extra virgin olive oil
1 leek, thinly sliced
1 bulb fennel, thinly sliced
1 celery stalk, finely chopped
2 carrots, finely chopped
4 tomatoes, finely chopped
1 bunch parsely, finely chopped
1 can 400g cannelini beans
1/2 litre chicken stock
1 tbsp dijon mustard
1 1/2 cups panko breadcrumbs
1 garlic clove, finely chopped
2 Bluefin Tuna steaks

1. Heat 1 tbsp olive oil in saucepan over low heat and cook leek, celery, fennel and carrot for 10 mins till softened.
2. Add tomato, beans and stock and simmer for approx 20mins then stir in mustard
3. Meanwhile, sear tuna 1 min on each side in a lightly oiled non-stick pan. Cut into bite size pieces.
4. Layer bean and vegetable mix, then tuna, then more beans and vegetables.

5. Mix 1 tbsp olive oil with breadcrumbs, garlic and parsley and scatter over the top.

6. Bake in 200 degrees C oven for 20 mins.

Serve with rice and Crunchy Greens Side.

1 comment:

  1. Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. and www.coffeefashion .com also have interesting recipes that you’ll surely want to try!