Seared tuna

Fairlady
2 servings Prep: 10 mins, Cooking: 1 hr 5 mins
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Serve with warm black-eyed beans.

By Food24 May 04 2015
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Ingredients (12)

2 tuna — steaks
1 cup black-eyed beans
2 bay leaves
sunflower oil
sea salt and freshly ground black pepper
ROSEMARY AND GARLIC BUTTER:
150 g butter
1 onion — chopped
4 cloves garlic — cloves
1 tsp fresh rosemary
1 Tbs fresh parsley
1/2 tsp salt
lemon — halved, zest and juice
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Method:

Tip the black-eyed beans into a bowl, cover with cold water and leave to soak overnight.

Rinse and drain the beans. Add to a medium pot along with the bay leaves and cover with cold water (don’t salt the water). Bring to the boil and then simmer for 20 minutes to 1 hour until the beans are tender and cooked – keep tasting the beans to check when they are cooked through.

To make the rosemary and garlic butter, blend all the ingredients in a food processor until combined and then heat gently in a small pot until melted.

Rub the tuna with the oil and season well. Heat a pan over medium-high heat until hot and cook the tuna for 2 minutes per side. Set aside to rest.

Serve the tuna on the black-eyed beans with plenty of rosemary butter spooned over the top.

Words and image: Fairlady

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