Albacore Tuna Cassoulet
From the July/August 2010 issue Northwest Palate
Recipe: Albacore Tuna Cassoulet
Summary: Chef Bodinet shares his Pacific Northwest twist on the French classic stew. Albacore tuna takes the place of duck confit and sausage for a lighter yet satisfying summer entrée.
- 4 fillets of albacore tuna, each weighing about 6 ounces
- 3 Tablespoons extra virgin olive oil
- ½ cup fish stock (or water)
- 1/4 cup heavy cream
- 1 Tablespoon Dijon mustard
- 1 small shallot, chopped finely
- 1 Tablespoon finely chopped garlic
- 22-ounce can cannellini beans, drained and rinsed
- 8 ounces green beans, blanched (if using canned, drain and rinse well)
- Drizzle fillets with extra virgin olive oil and season with salt and pepper.
- In a nonstick sauté pan over high heat (or over a hot grill), cook albacore for 1 minute on each side. The tuna should be medium-rare in the center.
- In a medium-sized pot, bring the cream and fish stock (or water) to a boil.
- Add mustard, shallot, and garlic.
- Once the liquid has reduced by half, add the beans and heat.
- Serve the beans hot with cooked albacore on top.
Preparation time: 30 minute(s)
Number of servings (yield): 4