Pan-seared tuna steaks with salsa verde on mixed beans
- Make salsa verde. Wash the herbs, then pick all the leaves and place them in food processor bowl. Add the peeled garlic cloves, baby capers, Dijon mustard, anchovies, ½ the lemon juice and ¾ of the olive oil. Process until finely chopped and well mixed.
- Taste – then add more of the lemon juice and olive oil (extra seasoning too if needed), pulsing the mixture each time, until you are happy with both the flavour and the consistency. Pour the salsa verde into a small jug and set aside.
- Next make the mixed beans. First bring a pan of water to the boil. Meanwhile top and tail the green beans. Put the green beans in the boiling water for no more than 60 seconds. Remove the beans and immediately place in a bowl of cold water so they keep their colour.
- Finely slice the shallots. Put the olive oil in a medium saucepan. Add the crushed garlic and shallots and cook on a low heat until softened without burning the garlic. Add the rinsed cannellini beans and continue to cook for a few minutes. Add the verjuice, the finely chopped parsley and some sea salt and white pepper. Then add mix in the green beans so they get coated with the cooking juices. Leave on a very gentle heat with the lid on to keep warm.
- Finally cook the tuna. Put a large heavy-based frying pan on a high heat. Put the cooking oil in a bowl and then coat each tuna steak lightly with the oil. Once the pan is very hot, place the tuna steaks in (in batched if needed) and sear for about 2 minutes before turning to cook the other side for a minute or so. You want the inside of the tuna to be just warm and still pink, not actually cooked.
- Time to plate up. Share the mixed beans between 5 warmed serving bowls/plates, with extra cooking juices poured over. Arrange a tuna steak on each (cut in half to show the beautiful inside). Then spoon some salsa verde over the tuna to finish. Serve immediately.
- While most people prefer tuna cooked very lightly, it is best to check with your guests in case any want it more well done.
- You can make the salsa verde and bean mixture in advance, but be careful not to cook the beans for long when you re-heat them or they will go mushy.
- Looking for a wine to pair this with? The great thing about seared tuna is that it's a fish that can happily match with not too ripe reds, as well as whites. But you need to be a little bit more mindful of that salsa verde. For whites, pair with a grassy Sauvignon Blanc or a spicy Pinot Grigio. The wonderful Wine Society do a superb Domaine du Salvard Cheverny. Red you need acidity, so I would go Chianti Classico or a New Zealand Pinot Noir - Wither Hills (Waitrose, Sainsbury's or Wine Society). Fancy a rose? Well, the Co-Op do a bold spicy Pic St Loup that would work well.