1/3 cup orange juice
1 onion, chopped
2/3 cup dry vermouth or dry white wine
¼ cup white wine vinegar
1 pound fresh tuna steaks, cut into 1 inch cubes
28 oz. Canned Cannellini beans, rinsed and drained
2 tomatoes, coarsely chopped
¼ cup chopped fresh basil
½ teaspoon ground pepper
2 tablespoons grated orange zest
1 tablespoon chopped chives
In large nonstick frying pan over medium high heat, heat the orange juice. Add the onion and sauté until wilted, about 5 minutes. Add the vermouth or wine, and vinegar and continue to sauté for 2 minutes.
Reduce heat to medium and stir in the fish, beans, tomatoes, basil, pepper, and half the orange zest. Cover and cook until fish is opaque throughout, 7-9 minutes.
To serve, divide among individual plates and sprinkle with remaining chives and orange zest.
Makes: 6 servings