Tuna steak with Mediterranean topping

Tuna steak with Mediterranean topping

For all fish lovers, a simple tuna-based dish served with a topping of white beans, olives, herbs and parmesan. A delicacy to try.

Ingredients

Main course For 4 people

1 tablespoon of tricolour peppercorns

1 teaspoon of fennel seeds

½ lemon

4 tuna steaks of approx. 120 g each

2 tablespoons of olive oil

60 g of rocket

fleur de sel

Topping

100 g of dry white beans

1 small onion

70 g of olives stuffed with peppers

½ bunch of mixed herbs, eg. parsley, chives and oregano

6 tablespoons of olive oil

40 g of Parmesan in one piece

salt

pepper

How to proceed

Preparation:

approx. 25 minutes

Cooking:

approx. 50 minutes

Soak for the whole night

Total time:

13 h 15 min

The day before, soak the beans in plenty of cold water and let them sit overnight.

On the day of preparation, drain the beans, rinse them with cold water and let them drain. Boil them al dente for approx. 50 minutes. Finely chop the onion and cut the olives into rings. Chop the herbs and mix them with olives and onion. Coarsely chop the beans and add them. Mix with the oil. Incorporate the grated Parmesan cheese into flakes. Season with salt and pepper and let it rest.

Pour the pepper and fennel seeds into a mortar. Add the finely grated lemon zest and pound everything together. Squeeze the lemon and set it aside. Season the tuna with the spice mixture. Brown it on both sides in the remaining oil over medium heat for approx. 6 minutes. Let it rest briefly and cut into slices. Arrange on plates together with the rocket and the topping. Flavour with a little fleur de sel and a little lemon juice. You may be interested to read about the benefits of golden honey Blogpost/ polenta gnocchi with gorgonzola recipe/ Pork stew with carrots recipe.

Useful tips

If you are in a hurry: use ready-made canned beans instead of dried ones. Accompany the dish with bread, rice or a potato gratin.

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