grilled tuna with dressed beans and loadsa herbs

method

Feel free to use a couple of cans of beans if it’s more convenient. Canned beans aren’t bad these days — they have gotten 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 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.

serves: 4

ingredients

• 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
• 1—2 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