On the menu:
– Seared Peppered Tuna Steaks – topped with diced tomatoes, capers, basil, lemon juice and olive tapenade, served on a bed of beet greens
– Red Quinoa with garlic butter
– Fava Bean Salad
This is one of the many times I regret not taking pictures of my food because everything looked so amazing on the plate. The tuna is pretty self-explanatory, as is the quinoa. Red quinoa, by the way, is only different in color; the taste, texture and nutritional value are the same, I just like a colorful plate.
With that said, the fava bean salad was my absolute favorite part of this dinner. Fresh fava beans are such a treat, partially because their season is quite short. When buying, you must remember that although the pods are large, they only contain four to five beans. Typically one pound yields one serving.
Fava Bean Salad
1 lb fresh fava beans
1 can cannelini beans, drained
5-6 large fresh beats
1 c Fresh mint, finely chopped
Feta, to taste
1. Thoroughly wash beets and roast in preheated oven until tender. Remove skins and thinly slice. Set aside.
2. Shell and cook shelled favas in boiling water for four minutes. Remove from water and remove the tough outer skins from the beans. Set aside.
3. Drink cannellini beans and heat through in sauce pan.
4. In serving bowl, combine favas, cannellinis and beets.
5. Make a simple vinaigrette using lemon juice and olive oil.
6. Toss with fresh mint and feta. Add salt and pepper to taste.