Ingredients
| FOR THE MARINADE & TUNA | |
| 360g tuna (I used sashimi-grade yellowfin) | |
| 80ml olive oil | |
| 80ml red wine vinegar | |
| 1 tablespoon tomato ketchup | |
| 6 black peppercorns | |
| 6 coriander seeds | |
| 2 sprigs fennel fronds | |
| 2 stalks basil, leaves removed, chopped | |
| a pinch of sugar | |
| 2 cloves garlic, finely chopped | |
| FOR THE BROAD BEAN PURÉE | |
| 130g broad beans, peeled of their outer shell | |
| 60ml olive oil | |
| 1 tablespoon lemon juice | |
| 1 spring onion, finely chopped | |
| 15 mint leaves, shredded | |
| FOR THE SALSA | |
| 4 green runner beans, finely sliced | |
| 1 small red onion, finely diced | |
| 1 red capsicum, roasted, stalk & seeds removed, finely diced | |
| 1 tomato, seeds removed, finely diced | |
| 130g broad beans, peeled & blanched | |
| 8 chive stalks, chopped | |
| 8 pea shoot tendrils |
Bright, fresh and straightforward. A note about broad beans: as tempting as it might be to use raw beans, they contain lectins and need to be cooked – eating raw broad beans can cause unpleasant digestive issues.
Instructions
| 1. | MARINADE & TUNA |
| 2. | Cut the tuna into 5mm-thick slices and place into a deep dish. |
| 3. | In a small saucepan, whisk together the oil, vinegar, ketchup, peppercorns, coriander seeds, fennel, basil, sugar and garlic. |
| 4. | Heat gently for 5 minutes to dissolve the sugar. |
| 5. | Remove from the heat and set aside to cool. |
| 6. | When cool, pour the marinade over the tuna and marinate in the fridge for 15 minutes. |
| 7. | BROAD BEAN PURÉE |
| 8. | Bring a pot of salted water to a rapid boil and blanch the broad beans for 2 minutes or until tender, then refresh in iced water (cook the broad beans for the salsa at the same time). |
| 9. | Place the beans in a food processor with the olive oil, lemon juice, spring onion and mint. |
| 10. | Blend until smooth and season with salt and pepper. |
| 11. | SALSA |
| 12. | Mix all the ingredients except the pea shoots together in a medium- sized bowl and season with salt. |
| 13. | To finish, remove the tuna from the dish. Strain the marinade, whisking the liquid to emulsify it into a dressing. |
| 14. | Place a tablespoon of broad bean purée on each serving plate and arrange the tuna slices on top. |
| 15. | Spoon on the broad bean salsa, drizzle over a little dressing and serve topped with pea shoots. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain