- 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
- 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 sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté 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.