I have very little to say about this dish except that it has everything you could want from a warm salad. It just works - grazie for the Italians! For two:
Thick Yellow Fin Tuna Steaks - 2x150g
Cannellini Beans - 1x400g tin
Red Pepper, roasted, skinned and seeded - 1
Capers - 3 tbsp
Banana Shallot - 1, peeled and finely chopped
The best extra virgin olive oil - 75ml
A few basil and or parsley/sage leaves - torn
Salt and freshly ground black pepper
Take your tuna out of the fridge 1 hour before you want to use it - this allows it to come to room temperature.
In a roomy pan chuck in the beans, the capers, shallot, red wine vinegar and 50 ml of the oil along with the red peppers that you should finely slice. Season well and gently warm - i mean warm here, don't boil it. Remove from the heat, chuck in the herbs and allow the flavours to get to know one another.
Put a pan on a high heat and then oil and season your tuna fillets. When the pan is smoking hot, sear the tuna for 30 seconds on both sides then remove from the pan and rest for a minute or two. This will give you a very rare tuna steak as in the picture above. Feel free to cook more if this is to your taste.
Check the flavour of the bean salad adding more vinegar, salt and pepper to your taste. Divide between two bowls and top with the tune slices through the middle to reveal the glowing ruby red centre. In the picture I have drizzled with a little ready made pesto I had in the fridge - a nice addition if you have it but unnecessary if not. Enjoy.