Name: Bean, fennel, rocket and tuna
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 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; Gremolata-poached tuna; 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; Vinagreta; 80 ml (1/3 cup) extra-virgin olive oil; 2 tbsp aged white wine vinegar; ½ tsp fennel seeds, toasted

Bean, fennel, rocket and tuna

Australian Gourmet Traveller Italian recipe for bean, fennel, rocket and tuna.

Serves 6

Prep

30M

Cook

50M

Total

1H 20M

Skip to Recipe

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.

Ingredients

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

Gremolata-poached tuna

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

Vinagreta

80 ml (1/3 cup) extra-virgin olive oil

2 tbsp aged white wine vinegar

½ tsp fennel seeds, toasted

Method

Main

1.Place 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.

2.For 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).

3.For vinagreta, combine ingredients in a bowl and set aside.

4.Meanwhile, 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
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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