Bean, fennel, rocket and tuna

AT A GLANCE

  • Serves 6 people

Tuna and beans are a staple in Italy, especially in Tuscany where cannellini beans originate. In this recipe, we've used fresh tuna for a slightly fancier version of an old favourite. You'll need to begin this recipe a day ahead.

  • 200 gm dried cannellini beans, soaked overnight in cold water, drained
  • 180 gm green beans, trimmed
  • 250 gm truss cherry tomatoes
  • ¼ fennel bulb, thinly sliced, plus fronds, to serve
  • ½ Spanish onion, cut into thin wedges
  • 60 gm (1/3 cup) Ligurian olives, pitted
  • ½ cup torn flat-leaf parsley and rocket, to serve
  •  
  • Gremolata-poached tuna
  • 1 bunch flat-leaf parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • Finely grated rind of 1 lemon
  • 500 gm piece skinless tuna loin
  • 200 ml olive oil
  •  
  • Vinagreta
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp aged white wine vinegar
  • ½ tsp fennel seeds, toasted
01   Place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat and cook until tender (40-50 minutes). Drain, set aside to cool.
02   For gremolata-poached tuna, combine parsley, garlic and lemon rind in a bowl, mix well, season to taste, then place in a Cryovac plastic bag (see note). Add tuna loin, turn to coat evenly in herb mixture, then add olive oil and seal bag, pressing any excess air from bag. Meanwhile, bring a saucepan of water to the boil, remove pan from heat and add bag to water. Stand until tuna is almost cooked through (35-40 minutes).
03   For vinagreta, combine ingredients in a bowl and set aside.
04   Meanwhile, blanch green beans in boiling water until tender (2-3 minutes). Drain, then refresh, drain and transfer to a bowl. Layer with remaining ingredients and beans, drizzle with vinagreta. Serve with gremolata-poached tuna.

Note You can also use two Ziploc bags, placed one inside the other. Seal both bags before adding to pan.

Topics:

ITALIAN, PARSLEY, FENNEL, TOMATOES, BEANS, SEAFOOD, TUNA, WINTER, OLIVES, MAIN

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

AROMATIC WHITE FIANO. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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