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
- 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
- 80 ml (1/3 cup) extra-virgin olive oil
- 2 tbsp aged white wine vinegar
- ½ tsp fennel seeds, toasted
- 1Place 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.
- 2For 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).
- 3For vinagreta, combine ingredients in a bowl and set aside.
- 4Meanwhile, 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.
Drink Suggestion: Aromatic white fiano. Drink suggestion by Max Allen
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