Borlotti beans and anchovies with tuna

AT A GLANCE

  • Serves 4 people

You'll need to begin this recipe the day before.

  • 200 gm dried borlotti beans, soaked in water overnight
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 6 anchovy fillets
  • 1 tbsp rosemary leaves
  • 4 (about 150gm each) 1.5cm thick slices yellowtail tuna
  • To serve: lemon halves
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.

Topics:

TUNA, WINTER, ITALIAN, ROSEMARY, FISH, ANCHOVIES, SEAFOOD, MAIN, MASTERCLASS, GARLIC, BEANS

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

Jun 2007

Jun 2007

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