Sunday, January 30, 2011

Tuna & Cannellini Beans

Tuna steaks glazed with an orange juice, balsamic vinegar, and fig-paste reduction. Served with a warm salad of cannellini beans, celery, and onion, with a rosemary and champagne-vinegar dressing. Paired with one of our best-of-all-time standby wines, B&G Vouvray.