- 100 g cannellini beans
- 100 g 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
- 2 lemons, zest and juice of
- 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 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.