oil-poached-tuna-with-escarole-and-lima-beans-233919.json

{
    "directions": [
        "Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.",
        "Discard all but 1 tablespoon drippings from skillet. Add green onion and saut\u00e9 over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Saut\u00e9 until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.",
        "Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve."
    ],
    "ingredients": [
        "1 lemon, thinly sliced",
        "1 10-ounce albacore tuna fillet, cut into 1/3-inch-thick slices",
        "Olive oil (for poaching)",
        "1 large green onion, thinly sliced (about 1/4 cup)",
        "4 cups coarsely chopped escarole (about 4 ounces)",
        "1 8 1/2-ounce can baby lima beans, drained",
        "4 tablespoons chopped fresh parsley, divided",
        "1 tablespoon white balsamic vinegar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Fish",
        "Leafy Green",
        "Poach",
        "Low Fat",
        "Low Cal",
        "High Fiber"
    ],
    "title": "Oil-Poached Tuna with Escarole and Lima Beans",
    "url": "http://www.epicurious.com/recipes/food/views/oil-poached-tuna-with-escarole-and-lima-beans-233919"
}