Name: Seared Anchovy-Stuffed Tuna with Crème Fraîche, White Beans & Sauce Verte
Yield: Serves 8
Ingredients: 1 kg tuna loin; 4 tbsp Anchovy Parsley Relish (see recipe); 2 tins white cannellini beans, drained (or soaked overnight and boiled until tender); salt and white pepper to taste; fish seasoning to taste; ½ cup hot chicken stock; 2½ cups crème fraîche; 2 tbsp olive oil; ½ cup Zingy Green Sauce (see recipe); Fennel Confit, warmed (see recipe); 2 lemons, cut into wedges, for serving; 1½ tbsp vegetable oil

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

In this excellent tuna recipe I have combined two of my prized accompaniments, equally versatile: fragrant slow-braised fennel confit and winning crème fraîche cannellini beans. Please consider using fish on the WWF SASSI Green list to be sure that you are using a sustainable stock so that our children can continue to enjoy recipes such as this one!