I do love fresh tuna, it's a bit of a taboo as much of it is under severe threat from over fishing, so make sure you use a sustainable option from your local fish monger or market.
This dish is a perfect Spring time treat served with a chilled glass of white wine on the patio or deck.
- 4 x 7 oz Fresh Tuna Fillets
- Olive oil
- 1 lemon (zested)
- Cooking oil
- 1 large red onion (peeled & sliced)
- 1 1arge carrot (peeled & sliced)
- 1 large courgette (sliced)
- 1 garlic clove (minced)
- 2 x 15oz tins of white beans (drained)
- 1 red chilli (deseeded & sliced)
- Handful of fresh arugula
Step 1: Place a seasoned griddle pan over a medium-high heat, cover the tuna fillets in olive oil, salt and the lemon zest, add to the pan and sear each side for a minute, remove and allow to rest.
Step 2: Place a wok over a high heat, add the cooking oil and stir-fry the vegetables for 3-5 minutes, remove from the heat and place to one side.
Step 3: Place a small saucepan over a medium heat, add a tsp of olive oil, fry the garlic for a minute, add the beans, mixing them together and reduce the heat and allow to simmer for 5 minutes.
Step 4: Plate up the beans, stir-fried vegetables and arugula, top with the chili and served the tuna, sliced into 1/2" strips.