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Chargrilled tuna with dressed beans and loadsa herbs
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Total Time:
55 minutes
Herb-infused grilled tuna steak with flavorful beans, a stunning summer meal.
Ingredients:
  • 100 g cannellini beans
  • 100 g borlotti beans
  • 1 tomato optional
  • 1 potato optional
  • 1 red onion peeled and finely sliced
  • 4 anchovy fillets finely chopped
  • 1-2 fresh red chillies deseeded and finely sliced
  • sea salt
  • freshly ground black pepper
  • 4 x 225 g tuna steaks from sustainable sources, ask your fishmonger, about 1cm thick
  • 2 lemons zest and juice of
  • 3 handfuls mixed fresh herbs (chives, chervil, basil, parsley, mint) roughly chopped
Instructions:
  • Prepare the beans by soaking them overnight in water until they double in size. Drain, then cook in a pan with fresh water for about 40 minutes or until tender. Optionally, add a squashed tomato and potato to the water for extra flavor and softening of the beans. Once done, drain and discard the tomato and potato. In a large bowl, combine the cooked beans with 8 tablespoons of olive oil, red onion, anchovies, chillies, salt, pepper, and lemon juice. Set aside. Season the tuna steaks with salt, pepper, lemon zest, and olive oil. Sear the steaks on a hot griddle pan for 1 minute on each side. Mix herbs into the bean mixture, divide onto plates, and top with torn seared tuna. Serve with a cold glass of white wine. Enjoy!

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