Habas con Jamon (with Ahi Tuna)

Ingredients:

2 Tbsp Butter.

1 Brown Onion, diced.
175 g Jamon or Prosciutto, roughly chopped.
2 Garlic Cloves, minced.
4 Lb Fresh Broad (Fava) Beans.
2/3 C Dry White Wine.
3/4 C Chicken Stock.
2 Yellowfin Ahi Tuna "Steaks" - for more information on the right tuna to buy click here.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.


What to Do:

First, prepare the fava beans. This does take a bit of time but it's very easy. Snap off the top end of the bean and gently peel off the seam (like peas). Then gently wiggle your fingers inside to open the pod. Pop out the beans and discard the shells to the compost.
Now here's the time consuming part: the beans are tricky and have a second shell. You'll need to bring a large pot of water to a boil, dump the beans in, boil for about 30 seconds to loosen the second casing and then immediately drain and run cold water over the beans to stop the cooking process and maintain the brilliant green color. Now you can carefully made a tear in the outer coating near the "bum" of the bean (when you see them you'll know what I mean) and just gently pinch the bean out of it's casing. Tada! Bright green broad beans! Again, discard the shell.

Once shelled you can begin the cooking process (much faster than shelling):

Melt the butter in a large saucepan over medium heat and add the onion, Jamon and garlic. Cook over medium heat for about 5 minutes, stirring often, until onion softens.

Add the broad beans and wine and cook over high heat until the liquid is reduced by half.

Add the stock, reduce heat to low-medium, cover and cook for 10 minutes.

Uncover and cook for another 10, or until the beans are tender, and most of the liquid has evaporated, stirring occasionally, season well with black pepper.

Meanwhile, heat a pan over high heat. Add a touch of olive oil once hot, place very cold, sushi-grade, line caught, ahi yellow fin tuna into the pan. Sear for about 20 seconds on both sides. Remove from the pan. Slice into 1/4" slices. And sprinkle lightly with salt.

Serve beans hot, top with the tuna and saddle up with some crusty bread.

Eat.

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