- 3 Tbs. lemon juice
- 3Tbs. Olive oil
- 3 Tbs. minced scallions
- 1 Tbs. chopped sage (if using dried here double it)
- 2-15 1/2 oz. cans cannellini beans, drained
- 4-5 oz. tuna steaks
2. Season tuna steaks with salt and pepper. Heat 2 Tbs olive oil in a large heavy-bottomed skillet. Sear the tuna steaks on each side about 2 min each for medium rare, or leave on longer for desired degree of doneness.
3. Place bean salad on serving plate, top with tuna steaks, and drizzle with reserved lemon mixture. ENJOY!!
*Also great served over white rice*