Tuscan Tuna and Cannellini Beans
Ingredients
1 pound fresh tuna steaks, cut into 1-inch cubes
1 cup 100 percent Florida orange juice
1 tablespoon canola oil
1 onion, chopped
4 cups canned cannellini beans, rinsed and drained
2 tomatoes, seeded, coarsely chopped
1/4 cup white wine vinegar
1/4 cup chopped fresh basil
1/2 teaspoon ground pepper
2 tablespoons grated Florida orange zest, divided
1 tablespoon chopped Italian parsley
Preparation
Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes. Heat canola oil in nonstick sauté pan; add onion and sauté until translucent, about 3 to 5 minutes. Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest. Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes. Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.