Chargrilled tuna with dressed beans & loadsa herbs

Ingredients

  • 100 g dried cannellini beans
  • 100 g dried borlotti beans
  • 1 tomato, optional
  • 1 potato, optional
  • extra virgin olive oil
  • 1 red onion, peeled and finely sliced
  • 4 anchovy fillets, finely chopped
  • + 19 more ingredients
    • 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
    • zest and juice of 2 lemons
    • 3 handfuls mixed fresh herbs (chives, chervil, basil, parsley, mint), roughly chopped
    • 100 g dried cannellini beans
    • 100 g dried borlotti beans
    • 1 tomato, optional
    • 1 potato, optional
    • 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
    • freshly ground black pepper
    • 4 x 225 g tuna steaks, from sustainable sources, ask your fishmonger, about 1cm thick
    • zest and juice of 2 lemons
    • 3 handfuls mixed fresh herbs (chives, chervil, basil, parsley, mint), roughly chopped

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 t...

View full recipe at SpringPad

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