Tuna with Cannelini Beans (4)

An Italian recipe for Tuna from Rick Stein’s ” Seafood Odyssey”.

Tuna with Cannelini Beans (4)
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    Tuna with Cannelini Beans (4)
    Print Recipe
      Ingredients
      Tuna Confit:
      Servings:
      Instructions
      1. Cover the beans with plenty of cold water and soak overnight.
      2. Make the tuna confit. Sprinkle a thin layer of salt in a shallow dish, lay the tuna on top and cover with another layer of salt. Leave for 10 minutes then brush off most of the salt and rinse under cold water.
      3. Drain on kitchen paper then cut into pieces that will fit in a single layer in a small saucepan.
      4. Heat 3 tbsps of the oil in the pan. Add the onions and garlic and fry gently for 5 minutes until soft but not coloured. Add the bay leaves, lemon slices and thyme.
      5. Put the tuna on top and pour over the remaining oil to cover the fish. Place the pan over a low heat and slowly bring the temperature of the oil up to 100 C, 220 F. Remove the pan from the heat and set aside to cool.
      6. Drain the beans then tip them into a large pan and add fresh water to cover them by about an inch. Bring to the boil and add the bay leaf, shallot, thyme sprigs and the whole clove garlic. Simmer for 45 minutes or until tender, topping up with boiling water if neede.
      7. When the beans are ready return the tuna to a low heat and bring back up to 100 C.
      8. Drain the beans, discard the bay leaf, thyme and garlic and tip the beans into a bowl. Toss with the extra virgin olive oil, crushed garlic, lemon juice, salt and black pepper. Leave to cool a little.
      9. As soon as the tuna is back up to temperature lift it out of the pan and allow any excess oil to drain away. Break the fish into chunky pieces and season.
      10. Toss the red onion and parsley into the beans then carefully stir in the tuna. Spoon into a large serving bowl. Drizzle over a little extra olive oil and sprinkle with chopped parsley.
      11. Serve with some crusty fresh bread and perhaps some rocket.
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