Tuna Steaks with Lima Bean Butter

I’ve been waiting quite some time to share this recipe with you. The pan-seared tuna steaks are awesome, but the real star here is the lima bean butter. A bit heavy on the calorie side, but well worth it when paired with an otherwise very healthy meal of fish and steamed veggies.

I bought the tuna steaks from Trader Joe’s, and if you’ve never purchased their frozen fish before then I suggest you give it a try. Their pieces are usually about 1-inch thick, large portions, and extremely well priced. One package with two large pieces was enough to feed my family of four. Plus let’s not forget the great quality.

Tuna with Lima Bean Butter

Tuna Steaks*

salt & pepper

1 T EVOO

1 cup lima beans

1 cup butter

1 handful fresh parsley

1-2 garlic cloves, minced

*The tuna steaks should be about 1-inch thick. Make sure each piece weighs at least 6 oz. This is a standard serving size for each person. You can customize your pieces from here.

Heat EVOO in a skillet over medium-high heat. Salt and pepper both sides and place into hot skillet. Sear for about 4 minutes before turning over. You will actually be able to see the heat climbing up the side of the fish. Turn only once.

A properly seared piece of fish will be slightly browned on the outside and have  a  layer of pink in the middle. It should be tender and easy to cut and chew.

For the butter: cook your lima beans in water or broth. When done, place into a food processor along with the butter (you may need to melt it first but do not add it in very hot) garlic, and parsley. Blend until well combined. Butter will be thick.

Serve over fish.

Four Cheese Pasta Florentine with Fresh Tuna

This is a great baked mac n’ cheese Florentine recipe but I like to add fresh tuna to it for a little extra protein, plus it makes a big, one-dish meal with plenty left over for lunches or for halving and freezing for a future quick meal.

3 cups  penne, uncooked

1 -2 Fresh Tuna steaks* or 2 cans tuna, drained

1 pkg.  (10 oz.) frozen chopped spinach

4 oz.   Cream Cheese, cubed

1 cup  Cottage Cheese

4 wedges Laughing Cow cheese**

2 eggs

1 pkg.  (8 oz.) Shredded Mozzarella Cheese

1/4 cup  Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.

*If using fresh tuna you can bake it at 350* with some EVOO and salt & pepper for 10 to 15 minutes per inch of thickness. Steaks should be medium rare- not cooked through or the meat will be too tough. You can also pan-sear the tuna. Once cooked, chop the tuna into bite-sized pieces.

** The Laughing Cow cheese is optional and not necessary if you make this dish sans tuna. However, if you do add the tuna the extra cheese will help keep the fish from drying out the dish and remain creamy.

DRAIN pasta. Add to spinach mixture with mozzarella and tuna; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

BAKE 25 min. or until center is set.