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Warm Salad of Blue Fin Tuna, with Black Beans, Tomato and Coriander

Food Network Canada
Yields
1 serving

 

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ingredients

1 100
g blue fin tuna steak (middle loin and skinned)
50
g cooked black beans (see cooking recipe)
20
g small capers
50
g diced tomato (tomatoes must be ripe and the skin removed)
30
g cooked green beans cut in half
10
g diced lemon segment
30
g sea asparagus
30
g samphire grass
10
g coriander leaves
1
dash extra virgin oil
1
dash mature balsamic vinegar
salt
freshly ground black pepper
sugar
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directions

Step 1

Soak beans in cold water for 24 hours.

Step 2

Place into pan and cover with fresh water.

Step 3

Add 1/4 of a chopped onion and 1 sprig of thyme.

Step 4

Place on low heat until the beans are soft in texture but still retain their shape.

Step 5

Remove from liquid and cool.

Step 6

Seal the tuna on a hot griddle for one minute on each side until rare.

Step 7

Season with salt, pepper and lemon juice and reserve.

Step 8

Place the black beans, tomato, capers, green beans, samphire, coriander and lemon segment in a bowl and mix together.

Step 9

Season with salt, pepper and sugar then add a splash of olive oil and balsamic.

Step 10

Place a heaped mound of the mixture into the middle of a large plate, carefully slice the warm tuna into three slices and arrange on top.

Step 11

Drizzle olive oil and balsamic around the tuna and sprinkle over the coriander leaves.

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