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Char-grilled tuna on braised broad beans with mint aïoli
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a quick and tasty tuna dish for a satisfying weekday meal.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 2 fennel bulbs, trimmed, cut into wedges
  • 2 garlic cloves, crushed
  • 125ml white wine
  • 125ml chicken stock
  • 235g broad bean
  • 4 (about 800g) tuna steaks
  • 1 egg yolk
  • 21.00 gm lemon juice
  • 125ml olive oil
  • 125.00 ml chopped mint
Instructions:
  • In a frying pan, heat 1 tablespoon of oil over medium heat. Cook the fennel, turning occasionally, for 5 minutes until golden brown. Lower the heat to medium-low and add garlic, wine, and stock. Stir well. Cover and cook for 25 minutes until fennel is tender and liquid is reduced by half. Add broad beans, then season with salt and pepper before removing from heat.
  • For the aïoli, combine yolk, lemon juice, mustard, and garlic in a food processor. Process until smooth. With the motor running, slowly pour in oil until thick and pale. Add mint and blend well. Season with salt and pepper.
  • Preheat a char-grill pan over high heat. Brush the tuna with the remaining oil, season with salt and pepper, and grill for 1-2 minutes on each side for your preferred level of doneness.
  • Divide fennel and beans onto plates. Top with tuna and a dollop of aïoli. Serve and enjoy.

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