Chargrilled Tuna with Dressed Beans and Loadsa Herb

Name: Chargrilled Tuna with Dressed Beans and Loadsa Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100g/3 1/2 oz dried cannellini beans; 100g/3 1/2 oz dried borlotti beans; Optional: 1 tomato; Optional: 1 potato; Extra virgin olive oil; 1 red onion, peeled and finely sliced; 4 anchovy fillets, finely chopped; 1-2 fresh red chillies, deseeded and finely sliced; Sea salt and freshly ground black pepper; 4 x 225g/8oz bluefin or really good dark yellowfin tuna steaks, about 1cm/ 1/2 inch thick; Zest and juice of 2 lemons; 3 handfuls of mixed fresh herbs (chives, chervil, basil, parsley, mint), roughly chopped

Servings: persons

100g/3 1/2 oz dried cannellini beans
100g/3 1/2 oz dried borlotti beans
Optional: 1 tomato
Optional: 1 potato
Extra virgin olive oil
1 red onion, peeled and finely sliced
4 anchovy fillets, finely chopped
1-2 fresh red chillies, deseeded and finely sliced
Sea salt and freshly ground black pepper
4 x 225g/8oz bluefin or really good dark yellowfin tuna steaks, about 1cm/ 1/2 inch thick
Zest and juice of 2 lemons
3 handfuls of mixed fresh herbs (chives, chervil, basil, parsley, mint), roughly chopped

1
Feel free to use a couple of tins of beans if its more convenient.
2
Tinned beans arent bad these days they have got much better for some reason.
3
But if youre using dried, which still taste better, soak them overnight in water.
4
Theyll double in size.
5
You then just need to drain them and put them into a pan with fresh water to cover.
6
Bring to the boil, then simmer them for around 40 minutes or until tender sometimes I put a squashed tomato and a potato in the water with them, as it helps to soften the skins.
7
When done, drain them, discarding the tomato and potato, and put them into a large bowl with 8 tablespoons of peppery olive oil, the red onion, anchovies and chillies.
8
Season with salt and pepper and the lemon juice for a bit of a twang.
9
Preheat your griddle pan until really hot.
10
Season the tuna steaks with salt and pepper, sprinkle over the lemon zest and pat a little olive oil on both sides.
11
Sear the steaks for a minute on each side.
12
While the fish is searing, get your guests round the table.
13
Throw the herbs into the dressed beans, mix up and divide between the plates.
14
Take the tuna off the heat, tear it up and place on top of the warm beans.

6631

kcal

Calories

Fat

1152

Carbs

476

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100g/3 1/2 oz dried cannellini beans, 100g/3 1/2 oz dried borlotti beans, Optional: 1 tomato, Optional: 1 potato, and more.

Yes, Chargrilled Tuna with Dressed Beans and Loadsa Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chargrilled Tuna with Dressed Beans and Loadsa Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions