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, flageolets, butter beans or even lentils. It's a terrific hot snack or main dish – and with the tuna all torn up it makes a great salad. I like to griddle the tuna for a minute on each side so it has colour on the outside but still remains a little pink in the middle. A lot of people still want to cook tuna all the way through (which I think is madness!), but you must do it how you like best. It's worth seeing if you prefer it pink in the middle though. I'm really going heavy on the herbs in this recipe – 4 or 5 years ago this might have been a bit OTT, but it's really easy to get hold of a good selection of herbs now, so the more the merrier.
Nutritional Information - Amount per serving:
- Calories 419kcal
- Carbs 26.3g
- Sugar 3.6g
- Fat 3.4g
- Saturates 0.8g
- Protein 66.8g
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council