INGREDIENTS
1 1/2 cups frozen lima beans
1 1/2 cups frozen peas
Kosher salt and ground pepper
2 TBSP. unsalted butter
1 TBSP. parsley, chopped
4 tuna fillets
1 medium shallot, minced
2 TBSP. white wine vinegar
2 TBSP. tomato paste
1/4 heavy cream
1 TBSP. chopped fresh tarragon, parsley or dill
DIRECTIONS
Preheat broiler.
Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender.
Add the peas, 1/4 tsp. salt, and pepper to taste; cover and cook until the peas and beans are tender.
Drain and return to pan.
Add 1 TBSP. butter and the parsley; stir to coat.
Place the tuna, skin-side down, on a baking sheet lined with foil; season lightly with salt and pepper.
Broil until browned on top, 6 to 8 minutes.
Heat the remaining 1 TBSP. butter in another saucepan over medium heat; add the shallot; cook until translucent.
Add the vinegar and boil until reduced by half.
Stir in tomato paste.
Then add the heavy cream and 3/4 cup water and simmer until thickened; stir in the herbs.
Drizzle over the tuna and serve with the bean mixture.
Serves 4.
