Seared Tuna Loin on Garden-Fresh Salad with Borlotti Beans

Serves 6.

Seared Tuna Loin on Garden-Fresh Salad with Borlotti Beans

Borlotti beans, also known as cranberry beans, are native to Italy and can charm any number of dishes with their smooth texture; mild, sweetish flavour; and versatility. Cook as per instructions below and use in soups, salads, or stews. Satisfyingly delicious. Switch out tuna with organic boneless chicken breasts, if preferred.

The bigger the beans, the longer the soaking and cooking time. Cover with enough cold water to extend above beans by 2 in (5 cm). Set aside at room temperature overnight for no longer than 12 hours. For a shorter soak, place beans in a pan of cold water with 2 in (5 cm) to spare. Bring to a boil and simmer for 2 minutes. Remove from heat, cover, and set aside for 1 hour. Thoroughly drain and use as per recipe.

Dried beans will keep for 6 to 9 months in a lightly sealed container at room temperature. To have beans ready to go for quick dinner plans, soak and cook up a generous-sized pot. Strain and cool. Then store in small containers and freeze. Simply add frozen to soups and stews or thaw and toss into salads or stir-fries.

Each serving contains: 260 calories; 22 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 13 g total carbohydrates (3 g sugars, 4 g fibre); 266 mg sodium

Source: Growing a Dream

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