Cafe Roma Can Do No Wrong

I have no mouth watering picture of my new tuna recipe for you, and to be completely honest I have not even tried it in the confines of my kitchen. But believe you me I have eaten the dish many a nights. It's from a quaint little restaurant in River Ranch, and the dish was featured in the latest edition of our local "L" magazine. It's a herb and garlic marinated tuna served medium rare over cannellini beans and wilted spinach - I don't know about you but I am sold!!! And the recipe sounds pretty darn easy, so happy cooking (this one is for you Rachel).

Tuscan-seared Tuna

1 tablespoon oregano

1 tablespoon crushed red pepper

1 tablespoon garlic powder

1/2 tablespoon salt

2 cups olive oil, plus 2 teaspoons

4 (8-ounce) tuna steaks

3 cups northern beans

1 tablespoon minced garlic

Salt and pepper to taste

5 cups baby spinach

3 cups balsamic vinegar

1/4 cup sugar

Create a marinade by mixing the first four ingredients, plus 2 cups of olive oil. Place tuna steaks in the marinade and let sit for 15 minutes. While the tuna is marinating, add 2 teaspoons of olive oil to a skillet and saute the beans with 1 tablespoon minced garlic for 3 to 5 minutes. (If using canned beans, simply add the beans to skillet. If using raw beans, soak them overnight before adding them to this dish.) Add salt and pepper to taste. Add the spinach and cook until wilted. 

Sear the tuna in a little oil if cooked in a skillet or alone if cooked on a grill, about 3 to 4 minutes per side. 

Create the balsamic reduction by combining the balsamic vinegar and sugar. Place in pot and bring to a boil. Reduce heat and simmer until mixture has been reduced to a syrup-like consistency. Drizzle over tuna.