Tuna with Runner Beans, Pine Nuts and Raisins

Name: Tuna with Runner Beans, Pine Nuts and Raisins
Yield: Serves 2
Cuisine: British
Ingredients: 200 g runner beans, blanched and finely sliced; 30 g pine nuts, toasted; 100 ml dry white wine; 1 tsp lemon juice; 20 g raisins, soaked in hot water then drained; 20 g raisins, soaked in hot water then drained; 1 bunch each of fresh parsley, mint and marjoram, chopped; 1 bunch each of fresh parsley, mint and marjoram, chopped; 50 ml freshly squeezed orange juice; 2 tuna steaks, about 230 g each; 10 blanched almonds; 1 bunch each of fresh parsley, mint and marjoram, chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Don’t be scared of serving the tuna a little rare. The salad is best served at room temperature or just warm.

Ingredients

10 blanched almonds
1 bunch each of fresh parsley, mint and marjoram, chopped
2

Europe
United Kingdom
Fish course
Lunch
Pescatarian
Gluten-free
July
August
Summer

Method

Make a paste from the almonds and herbs using a food processor.

In a hot, nonstick frying pan, sear the tuna on both sides for 1–2 minutes. Remove from the pan and keep warm.

Deglaze the tuna pan with the citrus juices and white wine, and reduce by half. Add the herb paste, followed by the raisins and pine nuts. Stir in the runner beans and heat through for a few moments.