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
Gremolata-poached tuna
Vinagreta
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
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