Here is an original tuna tagliata accompanied by a refreshing salad of a rich variety of beans. Don’t worry if you can’t find them all, use the recipe as a point of inspiration and improvise!
100 gr fine white beans
100 gr black beans
100 gr butter beans
100 gr thin string beans
5 bay leaves
5 cloves of garlic
2 small, peeled tomatoes, diced, cubed
1 small leek, cut in rounds
1 onion, grated
5 tbsp virgin olive oil
1 tbsp raspberry vinegar
2 tuna steaks, 400 gr each and 4 cm thick
extra virgin olive oil
juice of 1 lemon
parsley, finely chopped
freshly thickly ground black pepper
Soak the beans that need to be soaked overnight.
Boil water in the largest pot you have. Use this as your source of water and boil all the beans separately in a smaller pot, along with a clove of garlic (with skin) and a bay leaf. Make sure the string beans are al dente.
Put the tomatoes, the leek and all the beans in a salad bowl and dress with olive oil and raspberry vinegar. Marinate the tuna steaks in the oil, lemon juice, grated onion and finely chopped parsley. A little ginger or two cloves may also be added to the marinade, if desired.
Once the tuna has marinated, season well with the ground pepper and grill or fry for 3 minutes on each side, basting with the rest of the marinade.
Place the bean salad on a serving platter, cut the tuna into thin slices, drizzle with extra virgin olive oil and serve.