seared tuna and creamy lima bean pasta

How to make seared tuna and creamy lima bean pasta recipe - Fresh tuna and creamy lima beans give that classic dish, tuna casserole, a sophisticated twist.

SERVES 4

PREP TIME 10 mins, COOK TIME 30 mins

Ingredients:
1 tbsp olive oil
4 tuna steaks, about 12oz (350g) in total
salt and freshly ground black pepper
1lb (450g) thin spaghetti, such as angel hair

For the sauce:
1 cup heavy cream
1 tbsp all-purpose flour
2 tbsp butter
juice of 1 lemon
salt and freshly ground black pepper
14oz (400g) can lima beans

Method:
1 First, make the sauce. In a saucepan, combine the cream, flour, butter, lemon juice, and seasoning over medium heat. Bring to a boil, then reduce the heat to a simmer and cook for 10–15 minutes. Stir in the beans and simmer for a further 5 minutes.

2 Meanwhile, heat the oil in a heavy-based frying pan over high heat. Sprinkle both sides of the tuna steaks with salt and pepper. Cook each steak for 2–3 minutes on each side—the tuna should remain pink in the middle.

3 Boil the spaghetti in a saucepan of salted water until tender, or according to the package instructions. Drain well and toss the pasta in the bean sauce and divide between 4 plates. Cut the tuna into thick slices and serve hot on a bed of spaghetti.

seared tuna and creamy lima bean pasta