Griddled tuna on a warm salad of green beans, garlic and tomatoes

The warm bean salad makes this dish quite exquisite.  It is easy and quick to produce.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 4 servings…

4 steaks           Tuna        

                     Olive oil    

                     Pepper  - freshly ground, black 

                     Salt          

For the salad

                     Salt          

340 gms          Beans  - French - topped and tailed        

2 tbs               Olive oil    

3                    Tomatoes  - diced    

1 clove            Garlic  - chopped finely          

½ tsp             Thyme  - leaves       

                     Pepper  - freshly ground, black 

To serve

                     Olive oil    

                     Pepper  - black, crushed         

Method

Bring a pan of salted water to the boil.  Drop in the beans and cook for 3 minutes or until al dente.  Drain, refresh briefly under cold water and drain once more.

Heat a griddle pan until it is really hot.  Brush the tuna generously on both sides with olive oil and season well.  On the griddle pan cook the tuna steaks for 2 minutes on each side.

Meanwhile, return the beans to the pan and add the olive oil, tomatoes, garlic, thyme leaves and some salt and pepper to taste.  Gently turn over until heated through.

To serve, spoon the beans into the centre of warmed plates and put the tuna on top.  Drizzle a little virgin olive oil around the outside of the plate and sprinkle with some coarsely crushed black pepper.

Variations

Instead of griddling the fish it can be barbequed or grilled.

The same recipe can be used for swordfish or other firm-white-fleshed fish.

The fish can be turned into kebabs.

Wine recommendations

A robust white wine.

Conventional

     Mâcon

Interesting

     Côtes du Luberon blanc

     Jurançon sec

     Lirac blanc

     Picpoul de Pinet