Tuna and bean salad with fennel and roasted peppers

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Tuna and bean salad with fennel and roasted peppers
Tuna and bean salad with fennel and roasted peppers
Ready for the tuna
Servings:Serves 4
Calories per serving:339
Ready in:30 minutes
Prep. time:20 minutes (incl roasting the peppers
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

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


Ingredients

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Mise en place

  • Preheat a barbecue or oven griddle.
  1. Roast the bell peppers as shown here, remove skin and seeds then tear into strips.

Method

  1. Cover the beans in fresh water, no salt, and warm them through, remove from the heat and leave in the cooking water.
  2. 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.
  3. Brush the tuna steaks with olive oil and season with salt.
  4. Sear on a hot griddle for 1 minutes a side. Remove and rest, covered, for 4 minutes.
  5. Meanwhile, drain the beans and add to the salad bowl.
  6. Drizzle with sherry vinegar, lemon juice and the remaining olive oil.
  7. Serve the tuna on individual plates, laid over the salad, sprinkled with the remaining chopped herbs.

Alternatives

Try a variety of beans, most beans work very well in a salad like this. Butter beans, chick peas. kidney beans etc. Dried beans are good too if you remember to prepare them ahead of time.

Chef's note

If you can't find sherry vinegar, then try harder as it's an invaluable condiment Or use red wine vinegar with a pinch of sugar!

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