Seared Albacore Tuna Medallions with Curried Butter Beans

As much as I adore fresh tuna, I'm aware that some species of tuna are endangered from overfishing (i.e. Bluefin tuna is endangered worldwide), so I do my homework before shopping. My iPhone is  equipped with the app created for Monterey Bay's Seafood Watch, and I ask questions at the seafood counter. Most supermarket fishmongers I've encountered haven't been able to tell me where or how their tuna (or other fish) was caught.

Since I'm determined to eat seafood that is caught and brought to market sustainably, I depend on just a few sources for my seafood, such as my local Mom's Organic Market, which labels not only the species, but where and how seafood was caught. The Albacore tuna pictured above and below was caught in the Pacific Ocean, near Washington, by the pole and line method (i.e. one pole, one fish). If you prefer to cook medium rare to rare tuna steaks, ask for "sushi grade" tuna at the market. If you get a blank stare from the person behind the counter, walk away. 

Because my family and I eat tuna so infrequently (it's expensive), I try to cook something special with it. Here, I infused canned lima beans with Indian-inspired spices and used parsley and its blooms to garnish both tuna and beans. Tuna is one of the joys of this pescetarian's diet. I want it to be around for future generations to enjoy.

For further information about buying seafood sustainably and about using Monterey Bay's Seafood Watch app online, click here: Online "Seafood Watch" App or download and print Monterey Bay's Seafood Watch Pocket Guide to take with you to market. 

Recipe: Seared Albacore Tuna Medallions (Serve 4)

Ingredients

3 tablespoons grapeseed oil (reserve two tablespoons for searing tuna)

4 large cloves garlic, chopped

4 8-ounce Albacore Tuna Steaks 

1 1/2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1 fresh lime* (recipe update 5-30-2012)

4 parsley blossoms (or sprig of parsley) for garnish

Directions

1. Saute garlic in one tablespoon of oil in large saute pan over medium heat for two minutes (or until soft). Set garlic aside.
2. Add remaining oil to pan and heat until very hot (approximately four minutes).
3. Season both sides of tuna steaks with salt and pepper.
4. Add tuna steaks to very hot pan and sear for two to three minutes on each side until both sides of tuna steaks are golden brown. 
5.  Squeeze fresh lime juice over each tuna steak.* (recipe update 5-30-12)
6. Place each tuna steak on two generous tablespoons of the curried butter beans. 
7. Garnish each tuna steak with some of the sauteed garlic and one parsley blossom or sprig of parsley. Serve proudly. 

Curried Butter Beans (Adapted from India, A World of Recipes by Julie McCulloch) (Serves 4)
Ingredients
2 tablespoons grapeseed oil
3 14-ounce (400 grams) canned butter beans or Lima beans
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon garam masala
2 tablespoons lemon juice
3 teaspoons fresh parsley leaves, chopped
Vegetable broth (optional)
Salt to taste (optional)

Directions

1. Pour the beans into a colander; drain the liquid from the beans and rinse once. Allow beans to drain for a few minutes.
2. Heat the oil in a frying pan over medium heat.
3. Add the beans, stir beans to coat thoroughly with oil. 
4. Turn heat to low and add turmeric, chili powder, garam masala, and stir to mix spices with beans.
5. Add sugar and lemon juice; mix well, and cook for five minutes.
6. If beans become dry, add water or vegetable broth--one tablespoon at a time--and stir to rehydrate. 
7. Adjust salt to taste, if desired.
8. Garnish beans with chopped parsley before serving.

Have you ever shopped for sustainable seafood? How easy or how difficult was it to find sustainable seafood?