Name: Grilled Tuna with Beans & Tomatoes
Yield: Ingredients For 4
Ingredients: 4 black olives, pitted; 1 garlic clove, peeled and shaved; 2 lemons, to serve; 4 tuna steaks cut from the loin, each weighing about 140-200g / 5-7oz; extra-virgin olive oil, to dress; 12 basil leaves, shredded; handful of picked flat-leaf parsley; salt and pepper; 350 g / 12 oz fine green beans; 5 tbsp extra-virgin olive oil, plus more for brushing; 4 tomatoes, peeled, deseeded and diced; 2 tbsp baby capers

Preparation info

Ingredients For
4

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Tuna is now more widely available, but its quality is often unacceptable. Tuna deteriorates very fast once butchered, which is why the Japanese pay huge premiums for very fresh fish. The flesh should be a shiny moist red and not have an iridescent oily sheen, nor should it be dull-coloured. Both indicate oxidization from exposure to the air.