Thu, May 24 2012
chargrilled tuna with dressed beans and loadsa herbs
This is a really beautiful summer dish that takes hardly any time at all to prepare – and of course you can use different kinds of beans, such as black-eyed beans,
Ingredients
• 100g/3½oz dried cannellini beans
• 100g/3½oz dried borlotti beans
optional: 1 tomato
optional: 1 potato
• extra virgin olive oil
• 1 red onion, peeled and finely sliced
• 4 anchovy fillets, finely chopped
• 1–2 fresh red chillies, deseeded and finely sliced
• sea salt and freshly ground black pepper
• 4 x 225g/8oz sustainably sourced tuna steaks, about 1cm/½ inch thick
• zest and juice of 2 lemons
• 3 handfuls of mixed fresh herbs (chives, chervil, basil, parsley, mint), roughly chopped
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Feel free to use a couple of tins of beans if it's more convenient.
Tinned beans aren't bad these days – they have got much better for some
reason. But if you're using dried, which still taste better, soak them
overnight in water. They'll double in size. You then just need to drain
them and put them into a pan with fresh water to cover. Bring to the
boil, then simmer them for around 40 minutes or until tender –
sometimes I put a squashed tomato and a potato in the water with them,
as it helps to soften the skins. When done, drain them, discarding the
tomato and potato, and put them into a large bowl with 8 tablespoons of
peppery olive oil, the red onion, anchovies and chillies. Season with
salt and pepper and the lemon juice – for a bit of a twang.
Preheat your griddle pan until really hot. Season the tuna steaks with
salt and pepper, sprinkle over the lemon zest and pat a little olive
oil on both sides. Sear the steaks for a minute on each side. While the
fish is searing, get your guests round the table. Throw the herbs into
the dressed beans, mix up and divide between the plates. Take the tuna
off the heat, tear it up and place on top of the warm beans. Nice with
some cold white wine.
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