Tuna Steaks With Pasta And Beans

Name: Tuna Steaks With Pasta And Beans
Ingredients: 1 tablespoon olive oil, divided; 1 medium onion, chopped; 4 garlic cloves, minced and divided; 1 (14 1/2-ounce) can chicken broth; 1 (19-ounce) can cannellini beans, rinsed and drained; 1 small ripe tomato, chopped; 1/4 cup fresh basil, chopped; 4 teaspoons balsamic vinegar, divided; 3 1/2 cups hot cooked orecchiette pasta (about 7 ounces uncooked pasta); 3 (6-ounce) tuna steaks, cut into 2-inch pieces; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/3 cup freshly grated Romano cheese

13 ingredients

3 steps

Ingredients

1 tablespoon olive oil, divided
1 medium onion, chopped
4 garlic cloves, minced and divided
1 (14 1/2-ounce) can chicken broth
1 (19-ounce) can cannellini beans, rinsed and drained
1 small ripe tomato, chopped
1/4 cup fresh basil, chopped
4 teaspoons balsamic vinegar, divided
3 1/2 cups hot cooked orecchiette pasta (about 7 ounces uncooked pasta)
3 (6-ounce) tuna steaks, cut into 2-inch pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup freshly grated Romano cheese

Directions

1

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion and 3 minced garlic cloves; cook, stirring constantly, 4 minutes. Add chicken broth and beans; cook, uncovered, over medium-high heat 8 minutes. Add tomato; cook 2 minutes. Stir in basil and 2 teaspoons vinegar. Spoon over pasta in a large bowl; set aside, and keep warm.
2

Combine tuna, 1 teaspoon oil, remaining garlic clove, 2 teaspoons vinegar, salt, and pepper.
3

Heat skillet over medium-high heat. Add tuna mixture; cook, stirring constantly, 2 to 4 minutes or to desired degree of doneness. Spoon over pasta and bean mixture. Sprinkle with cheese; toss gently.