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Cooking receipe to make garlic roast tuna and fennel beans with rosemary aioli under category General Recipes. You may find some video clips related to this receipe below.
garlic roast tuna and fennel beans with rosemary aioli
600g very fresh tuna joint (yellowfin is good) trimmed of sinewy or bloody bits 2 tbsp olive oil
sea salt and black pepper
4 cloves garlic 2 sliced 2 crushed
2 lemons 1 sliced 1 juiced
1 large bulb fennel
2 x 400g cans of cannellini beans rinsed and drained
3 large shallots finely chopped
pinch dried chilli flakes
handful flat parsley leaves roughly chopped
young spinach or rocket leaves to serve
For the aioli:
1 fat clove garlic
a thumb of flaky sea salt (try Maldon available from larger supermarkets)
2 tsp finely chopped rosemary needles
1/2 tbsp olive oil
6 tbsp mayonnaise
lemon juice to sharpen
Heat a heavy cast iron fning pan (one that can go in the oven) until smoking hot.
Meanwhile rub the tuna with a little olive oil plus some salt and pepper then sear on all sides in the hot pan about a minute each side to brown it.
Remove from the heat and press the sliced garlic and sliced lemon over the surface.
Pull off the outer leaves from the fennel bulb and tuck under the joint.
Dress with more oil then roast at 230C/425F/Gas Mark 7 for about 20 minutes (or 15 minutes in a convection wen) until just cooked.
It should still have some spring when prodded and be pearly pink in the centre.
Once cooked and cooled it can be pulled into large flakes and dished up there and then.
Alternatively drench the flakes in olive oil with some garlic slivers and leave overnight in the fridge.
Meanwhile cut the fennel into paper
thin slices and toss in a large bowl with the lemon juice and crashed garlic
Add the beans shallots chilli flakes parsley. some salt and lots of pepper.
Let it sit for a while (again overnight is good).
To make the aioli pound the clove of garlic with a pinch of sea salt to form a paste then pound in the chopped rosemary needles.
When it looks like a green sludge add the oil and mix then beat in the mayo and sharpen with lemon juice to taste. Serve the tuna flaked over the beans with dollops of aioli plus salad leaves.
The rosemary aioli is good with all fish particularly cod.
Serves 4
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