© David Loftus
grilled tuna with dressed beans and loadsa herbs
Feel free to use a couple of cans of beans if its more convenient. Canned beans arent bad these days they have gotten much better for some reason. But if youre using dried, which still taste better, soak them overnight in water. Theyll double in size. You then just need to drain them and put them into a pan with fresh water to cover. Bring to a 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 in 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 tang.
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 around 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.
3 1/2 oz dried cannellini beans
3 1/2 oz dried cranberry beans
optional: 1 tomato
optional: 1 potato
extra virgin olive oil
1 red onion, peeled and finely sliced
4 anchovy fillets, finely chopped
12 fresh red chillies, seeded and finely sliced
sea salt and freshly ground black pepper
4 8oz bluefin or really good dark yellowfin tuna steaks, about 1/2 inch thick
zest and juice of 2 lemons
3 handfuls of mixed fresh herbs (chives, chervil, basil, parsley, mint), roughly chopped