Tuna steaks with braised Roman beans

Ingredients

• 3 tbsp extra virgin olive oil
• 50 g pitted green olives, halved
• 100 g eschallots, quartered
• 1 bunch thyme, leaves picked
• 500 g Roman beans, cut on the angle into 4 cm lengths
• 150 ml vermouth
• 4 x 200 g tuna steaks
• 50 g preserved lemon, thinly sliced
• 100 g roasted red capsicum strips
• Salt and black pepper
• 1 small bunch dill, leaves picked
• 1 small bunch chives, finely chopped
• 2 lemons, juiced, finely zested

Instructions

1. Heat the olive oil, olives, eschallots and thyme leaves in a medium saucepan over low heat. Cook for 2-3 minutes, or until fragrant, then stir through the Roman beans and vermouth. Cover and braise for 30 minutes, or until the beans are softened, then remove from the heat.
2. Heat a chargrill pan or barbecue over high heat. Grill the tuna steaks for 2 minutes per side, or until medium-rare. Transfer the tuna steaks to a plate and cover to keep warm.
3. When ready to serve, add the preserved lemon and roasted red capsicum strips to the braised Roman beans. Season to taste with salt and pepper, then stir through the herbs, lemon juice and zest and serve with the grilled tuna steaks.

Photography by Jiwon Kim.

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