Seared tuna

Serve with warm black-eyed beans.
recipe, tuna,fish
Image by:
Recipe from: 18 April 2016
Preparation time: 10min + Standing time
Cooking time: 1h 5 min


  • 2
    tuna steaks
  • 1
    black-eyed beans
  • 2
    bay leaves
  • sunflower oil
  • sea salt flakes and freshly ground black pepper
  • 150
  • 1
    onion, chopped
  • 4
  • 1
    rosemary leaves
  • 1
    flatleaf parsley leaves
  • 1/2
  • zest and juice of half a lemon
Servings: Change Serving



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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