Bridget Batson’s Weekly Running Recipe- Week 2
Olive Oil Poached Tuna with White Beans, Spring Garlic and Whole Wheat Spaghetti
This time of year is really fun! We have tiny hints of spring popping up. Spring garlic, spring onions and rumors of peas and asparagus.
You will need:
8 to 10 oz of ahi tuna, cut into 1-inch cubes
2 cups olive oil
salt & pepper
For the pasta:
8oz white beans, cooked
¼ cup spring garlic, thinly sliced
1 cup cherry tomatoes, cut in half
2 cups spinach
8 oz whole wheat spaghetti
pinch of chili flakes
Combine the tuna and olive oil in a medium size pot. Season with salt and pepper and place over medium heat to simmer. Turn down the heat and let cook for 2-3 more minutes or until slightly pink inside. Remove from the heat but keep the tuna in the oil.
In a medium size sauté pan over medium warm 1 oz of the tuna poaching oil. Over medium heat sauté the spring garlic until soft, about 2 minutes. Once soft add the white beans and sauté for a few minutes allowing the beans to dissolve. This makes for a great creamy sauce. Add in the pasta, cherry tomatoes and spinach and toss until heated through. Season with salt, pepper, chili flakes and lemon juice. Finish by flaking the tuna over the top.
I like to do extra tuna. When stored in the olive oil it will last for days.
You could also substitute albacore, swordfish or any other lean fish.
For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com