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Ingredientes
- 600 gm very fresh tuna joint (yellowfin is good) trimmed of sinewy or possibly bloody bits 2 tbsp extra virgin olive oil sea salt and black pepper
- 4 clv garlic 2 sliced 2 crushed
- 2 x lemons 1 sliced 1 juiced
- 1 lrg bulb fennel
- 2 x 400g cans of cannellini beans rinsed and liquid removed
- 3 lrg shallots finely minced
- 1 pch dry chilli flakes handful flat parsley leaves roughly minced young spinach or possibly rocket leaves to serve
- 1 x fat clv garlic
- 1 x thumb of flaky sea salt (try Maldon available from larger supermarkets)
- 2 tsp finely minced rosemary needles
- 1/2 Tbsp. extra virgin olive oil
- 6 Tbsp. mayonnaise lemon juice to sharpen
Direcciones
- Heat a heavy cast iron fning pan (one which can go in the oven) till smoking warm.
- Meanwhile rub the tuna with a little extra virgin olive oil plus some salt and pepper then sear on all sides in the warm pan about a minute each side to brown it.
- Remove from the heat and press the sliced garlic and sliced lemon over the surface.
- Pull off the outer leaves from the fennel bulb and tuck under the joint.
- Dress with more oil then roast at 230C/425F/Gas Mark 7 for about 20 min (or possibly 15 min in a convection wen) till just cooked.
- It should still have some spring when prodded and be pearly pink in the centre.
- Once cooked and cooled it can be pulled into large flakes and dished up there and then.
- Alternatively drench the flakes in extra virgin olive oil with some garlic slivers and leave overnight in the fridge.
- Meanwhile cut the fennel into paperthin slices and toss in a large bowl with the lemon juice and crashed garlic
- Add in the beans shallots chilli flakes parsley. some salt and lots of pepper.
- Let it sit for a while (again overnight is good).
- To make the aioli lb. the clove of garlic with a healthy pinch of sea salt to create a paste then lb. in the minced rosemary needles.
- When it looks like a green sludge add in the oil and mix then beat in the mayo and sharpen with lemon juice to taste. Serve the tuna flaked over the beans with dollops of aioli plus salad leaves.
- The rosemary aioli is good with all fish particularly cod.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 27 | 13% |
| Total Fat 3.05g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 616mg | 26% |
| Potassium 681mg | 19% |
| Total Carbs 34.41g | 9% |
| Dietary Fiber 12.4g | 41% |
| Sugars 4.11g | 3% |
| Protein 11.32g | 18% |
