Bite with Belkys: Peppercorn crusted tuna with white beans & escarole

The Chef: Peter Boulukos of Yolo Restaurant and O Lounge
The Dish: Peppercorn crusted tuna with white beans and escarole

Ingredients:

4 garlic cloves, thinly sliced
2 Tbs. of extra virgin olive oil
8 cups of fresh escarole (rinsed and cut into 2 to 4 inch pieces)
1/4 tsp. of salt
1 Tbs. of cracked black pepper
1 Tbs. of balsamic vinegar
1/2 cup of shrimp stock (can be substituted with veal or chicken stock)
10 sun-dried tomatoes, cut in half
1 cup of cooked white beans
1/4 tsp. of rosemary, chopped
1/4 tsp. of thyme, chopped
1/4 tsp. of basil, chopped
1/4 tsp. of Italian parsley, chopped
2 Tbs. of unsalted butter
2 7 oz. tuna steaks

Method of Preparation:

-Start by slicing a few garlic cloves. In a hot pan with a little extra virgin olive oil, cook the garlic until it's lightly browned.

-Then add fresh escarole and season it with salt and pepper. Pour in some balsamic vinegar and shrimp stock. Chef Peter says you can also use veal or chicken stock.

-Next, add sun-dried tomatoes, cooked white beans, a mix of fresh herbs and butter. Toss this all together and move on to the tuna.

-Now, season the tuna with salt, chopped herbs and cracked black pepper.

-Sear the fish for a few minutes on each side and slice it in half.

To Plate the Dish:

First serve the escarole wilt, and then place the tuna steaks over the top. You can garnish with a drizzle of reduced balsamic vinegar.

Serving Suggestion: Pinot Noir

Serves: 2

FOR MORE INFORMATION:

Yolo Restaurant & O Lounge
333 East Las Olas Boulevard
Fort Lauderdale, FL 33301
954-523-1000
www.yolorestaurant.com