Seared peppery tuna with bean salad
By: Frank Bordoni
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Seared peppery tuna with bean salad
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 4
Frank Bordoni teams three varieties of beans with succulent seared tuna in this innovative peppery light meal
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Ingredients
- 1 tbsp coarsely ground Black peppercorns
- 1 tbsp coarsely ground White peppercorns
- 250g tuna steaks
- 2 tbsp Olive oil
- 225g Borlotti beans, cooked
- 225g French beans, blanched
- 225g white French beans
- 2 Shallots, finely chopped
- 1 clove Garlic, crushed
- 90ml extra virgin Olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon Mustard
- 1/2 tsp sea salt
- 4 tbsp chopped coriander leaves
Method
1. Combine both kinds of peppercorns and use to coat the tuna. Heat the olive oil in a frying pan and sear the tuna for 2 minutes on each side. Remove from the pan and leave to rest while you make the salad2. Combine the blanched green beans with the borlotti and white beans. Add the shallots and garlic and moisten with olive oil, vinegar and the mustard. Season well and set aside.
3. Cut the tuna into thick strips - it should be quite rare in the centre. Garnish with coriander and serve with the salad.
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