Thon aux deux Haricots

Name: Thon aux deux Haricots
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 clove of garlic, crushed, peeled and chopped; 4 tomatoes, peeled, deseeded and chopped; 100 g pitted green olives; zest and juice of 1 unwaxed lemon; bunch of basil, leaves stripped from stalks; sea salt; freshly ground black pepper; 200 g canned flageolet beans, drained; 3 tbsp olive oil; 6 X 150 g tuna steaks; 200 g French beans, trimmed

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

The melting consistency of the flageolet beans in this recipe makes a lovely contrast to the barely cooked, crisp green beans and just-seared tuna steaks.

Ingredients

6 X 150 g tuna steaks
200 g French beans, trimmed
200 g

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Heat a griddle pan, and when it is really hot, sear the tuna in batches on each side: 2 minutes for rare, 3 for medium, 4 for well done.

Plunge the French beans into a large pan of water and cook for 2 minutes. Add the flageolets and simmer for 1 minute. Drain well and return to the pan with the lemon zest and juice, olive oil, olives, tomatoes, garlic, basil leaves and seasoning. Toss