Oil-Poached Tuna With Escarole And Lima Beans

• 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

1. 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.
2. Discard all but 1 tablespoon drippings from skillet. Add green onion and saute over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Saute until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.
3. Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.

lemon, fillet, olive oil, green onion, baby lima beans, fresh parsley, white balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/oil-poached-tuna-with-escarole-and-lima-beans-233919 (may not work)