Seared Tuna With Saltimbocca Beans
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrGGojqXz0p2Hsf3IRgo2MC3k2VF7TmLR29fAC1V8S59v3tDIO8EmUhhnEXKEO151hZrISjp0c8S0pHxqPceutJAHXZFGWu1MOdjl5DDiSIzPL0wOkxrQYohX2R7sKz8xSjUWnvUqHhIK/s400/tuna-saltimbocca-prosciutto-sage.jpg)
This picture demonstrates two things. The first is that I continue to suck at food photography. Second, my knife was too dull. But I am not here to talk to you about the tuna, my knife skills or my photography skills. The star of this show was the beans. Technically, I think these beans were born out of the echos of the Internet. First, I adapted the IdeasInFood pasta hydration technique for the beans. echo. I took sorted and washed beans and soaked them in prosciutto stock. After that, they went into a 180F water bath. The flavor of the broth really came through, and the beans had an edamame like texture. echo. After I had the beans, my mind went to Saltimbocca I had recently. I diced up some fresh mozzarella and drizzled on some sage oil. Prosciutto. Then I open up my rss newsreader. echo.