Seared tuna with borlotti beans, red onion and radicchio

Ingredients

For 1 serving

• Fresh tuna140 g
• Cooked borlotti beans150 g
• Red onion0.3
• Radicchio100 g
• Extra virgin olive oil8 g
• Red wine vinegar5 g
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

In season: October – March

Method

1. Peel the red onion and slice it thinly; wash and dry the radicchio and cut it into thin strips. Rinse the cooked borlotti beans in a sieve.
2. Warm the beans in a small pan with a couple of spoonfuls of water over medium heat for 3 minutes, until hot; drain and put them in a bowl.
3. Dress the warm beans with the red onion, the vinegar, half the oil and a pinch of salt: the heat softens the onion. Add the radicchio and toss.
4. Pat the tuna dry. Heat a frying pan with the remaining oil over high heat until very hot and sear the tuna for 1 minute per side, until browned outside and red in the centre; season with salt and black pepper.
5. Slice the tuna about 1 cm thick and serve on the warm salad.