Tuna and bean salad with fennel and roasted peppers
If you have not tried finely sliced fennel bulbs in a salad, you are missing out on a subtle, almost onion-like crunch with very slight aniseed overtones. Brilliant with fish. Add some beans for body, peppers for richness and sherry vinegar, just because you can, you have a complete, gorgeous meal. Try it
- 1 400 g can of haricot beans, rinsed many times and then drained.
- 2 sweet bell peppers, any colour.
- 1 fennel bulb, sliced finely, green tops reserved, if you are lucky enough to find a seller that retains them!
- Half an onion, very thinly sliced.
- A small handful of freshly chopped oregano leaves.
- A large handful of freshly chopped parsley leaves.
- Sea salt to taste.
- 2 fresh tuna steaks sliced in half to make 4 thin steaks , (about 100 g each) so they cook quickly.
- 4 tablespoons of extra virgin olive oil.
- A squeeze of fresh lemon juice.
- 1 teaspoon fennel seeds, crushed in a mortar and pestle.
- 3 teaspoons of sherry vinegar.
- Preheat a barbecue or oven griddle.
- Roast the bell peppers as shown here, remove skin and seeds then tear into strips.
- Cover the beans in fresh water, no salt, and warm them through, remove from the heat and leave in the cooking water.
- Place the fennel seeds, sliced fennel and onions together with the roasted pepper strips and oregano in a serving bowl. Add half of the parsley and reserved fennel tops if you had any. Toss well.
- Brush the tuna steaks with olive oil and season with salt.
- Sear on a hot griddle for 1 minutes a side. Remove and rest, covered, for 4 minutes.
- Meanwhile, drain the beans and add to the salad bowl.
- Drizzle with sherry vinegar, lemon juice and the remaining olive oil.
- Serve the tuna on individual plates, laid over the salad, sprinkled with the remaining chopped herbs.
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