Tuna steak with haricot beans, radicchio and lemon and anchovy sauce

Serves 4 Starters and mains

Tuna Dsc 7894

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Ingredients

  • 4 x 3cm-thick tuna steaks (about 140g each)
  • 2tbsp extra virgin olive oil
  • 1 large head radicchio, cut into 4-8 pieces

For the lemon and anchovy sauce

  • 6 anchovies in oil, drained and finely chopped
  • 1 small banana shallot, finely chopped
  • zest and juice 1 lemon
  • 4tbsp extra virgin olive oil

To serve

  • 2 x 400g cans haricot beans
  • 2 garlic cloves, crushed to a paste with a few sea salt flakes sprig rosemary
  • small bunch chives, chopped
  • 4tbsp good-quality mayonnaise

Method

Coat the tuna with a smear of the oil and season with black pepper and sea salt. Set aside. Put the radicchio on a plate and toss in the rest of the oil.

To make the lemon and anchovy sauce, put the anchovies and shallot in a bowl and add the zest and juice of the lemon. Whisk in the oil, season and set aside.

Drain and rinse the haricot beans and transfer to a pan, barely covered with water. Add half the garlic and the rosemary, then simmer gently for 5 minutes over a low heat.

Drain and remove the rosemary. Fold through half the lemon and anchovy sauce while the beans are still hot. Add the chopped chives and fold in gently.

Meanwhile, mix the rest of the crushed garlic into the mayonnaise.

Heat a ridged griddle pan over a high heat, add the tuna steaks and turn down the heat a little. Sear each side for about 1 minute, depending on how you like them, until you get golden stripes. Transfer to a plate and set aside to rest. Wipe out the pan, heat again, then sear the radicchio for 1 minute.

Divide the bean mixture among four serving plates. Slice each tuna steak in half and place on top of the beans along with the radicchio and remaining lemon and anchovy sauce. Serve with a good slick of the garlic mayonnaise on the side.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes
Tuna Dsc 7894
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes

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