AT A GLANCE
You'll need to begin this recipe the day before.
|01||Drain borlotti beans, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to medium-high and simmer for 20 minutes or until tender. Drain.|
|02||Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 12 minutes or until caramelised, increase heat to medium-high, add anchovies and rosemary and cook for 2 minutes or until anchovies dissolve. Add beans, warm through and season to taste with sea salt and freshly ground black pepper.|
|03||Meanwhile heat remaining oil in a large frying pan, add tuna and sauté over high heat for 2 minutes each side, season to taste and serve immediately with borlotti beans and lemons and drizzle with remaining olive oil.|