Tyler Florence’s Grilled Tuna with White Bean Puree | Tyler’s Ultimate | Food Network

Tyler makes a stylish Mediterranean-style seared on a bed of white bean puree with olive tapenade!
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with White Bean Puree
Level: Easy
Overall: 32 min
Preparation: 20 minutes
Cook: 12 min


1 pint vine cherry tomatoes
1/2 cup Orange Chili Oil, dish follows

Black Olive Tapenade:

2 cups pitted Kalamata olives
1 huge garlic clove
Little handful fresh tarragon leaves
Pinch crushed red pepper flakes
Small handful fresh flat-leaf parsley
1 tablespoon red or gewurztraminer vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and newly ground black pepper

White Bean Puree:

Extra-virgin olive oil
3 cloves garlic
2 anchovy fillets
2 (14-ounce) can white cannellini beans, drained
1/2 to 3/4 cup chicken stock, heated up
2 teaspoons gewurztraminer vinegar
Kosher salt and newly ground black pepper
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
2 cups fresh Israeli arugula leaves, for garnish

Orange Chili Oil:

4 sprigs fresh thyme, leaves chopped
2 sprigs fresh rosemary, leaves sliced
1 1/2 tablespoons dried red chili flakes
5 strips orange peel
1 1/2 cup extra-virgin olive oil


Preheat oven to 375 degrees F.

Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have actually given off their juices. Reserve.

For the olive tapenade:
Include tapenade components to a food processor and procedure to a coarse puree. Adjust seasoning with salt and pepper and set aside.

For the white bean puree:

In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute up until aromatic. Include the beans followed by the warm chicken stock and cook till heated up through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Provide it a last taste and change spices, if necessary. Set aside and keep warm until all set to serve.

Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and after that turn over and do the very same. The tuna should be rare on the within and have good grill marks on the exterior.

To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and sprinkle the juices from the pan all around the plate. Garnish with fresh arugula leaves.

Orange Chili Oil:
Yield: 1 1/2 cups

Make the chili oil by including the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for a minimum of 1 hour to let the flavors infuse.

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's with White Bean Puree|Tyler's Ultimate|Food Network

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About the Author: Yvette Cook


    1. @Jeff Corey I watched it because I was interested in it. He didn’t cook the Tuna properly. It looks terrible. It’s my own opinion only !! You don’t need to comment back to me !

  1. One very sexy dish along with the chef! From the OC with love 💋
    PS where can I find white anchovies. Sounds delicious!

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