Seared Tuna with White Beans & Olive Tapenade

• 1garlic clove, minced
• 2 tbspextra virgin olive oil
• 80 gpitted black olives
• 2 tbspcapers, drained
• 2anchovy fillets
• 30 mllemon juice
• 2tuna steaks, about 180 g each and 2 cm thick
• 240 gdrained cannellini beans (from one 400 g tin), rinsed
• Fine salt, to taste
• 1 tbspolive oil
• 60 grocket
• Black pepper, to taste

Method

1. 1Make the tapenade first so the flavours have a few minutes to settle. Tip the olives, capers, anchovies and minced garlic into a small processor with the extra virgin olive oil and pulse to a coarse paste; you want texture, not a smooth purée. The garlic is going in raw here, so mince it finely; if it looks chunky, give it another quick pulse so no one bites into a hot raw nugget.
2. 2Stir 15 ml lemon juice and black pepper into the tapenade. Taste before adding salt; the olives, capers and anchovies already provide plenty.
3. 3Toss the beans with half the tapenade and the remaining 15 ml lemon juice. Reserve the rest of the tapenade for serving.
4. 4Pat the tuna dry and season lightly. For a rare centre, use tuna your fishmonger confirms is suitable for serving raw. Otherwise cook it through until the centre is opaque and separates into flakes.
5. 5Heat the olive oil in a heavy frying pan over medium-high heat until shimmering. Leave space between the steaks; cook separately if needed.
6. 6Sear for 60–90 seconds on each side for a rare centre, or continue cooking over a lower heat until opaque throughout. Rest on a board for 2 minutes.
7. 7Divide the rocket and dressed beans between two plates. Slice the tuna across the grain, place over the beans and spoon over all the reserved tapenade.

Per serving

kcal

634

protein

53.9g

fibre

8.8g

carbs

20.3g

fat

36.8g