Thon aux deux Haricots

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Market

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.


  • 6 X 150 g tuna steaks
  • 200 g French beans, trimmed
  • 200 g canned flageolet beans, drained
  • zest and juice of 1 unwaxed lemon
  • 3 tbsp olive oil
  • 100 g pitted green olives
  • 4 tomatoes, peeled, deseeded and chopped
  • 1 clove of garlic, crushed, peeled and chopped
  • bunch of basil, leaves stripped from stalks
  • sea salt
  • freshly ground black pepper


    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 well in the warm pan, then divide between serving plates and top with the seared tuna steaks.