Phoenix Overseas

Atun a la Plancha, con Alubias Blancas y Escalibada
Grilled Tuna with white beans

Preparation and cook time: 25 minutes

Serves: 6

Ingredients:
30ml Olive oil
150g lean smoked panceta, diced
3 cloves garlic, chopped
2 heads of chicory (Belgium endive)
800g cooked Alubias (haricot)
or Arrocina beans, drained
Grilled Tuna with white beans
20g thyme, chopped
Zest of 1 lemon and juice
Salt and pepper
20g flat parsley, chopped
20g mint, chopped

Method:
Heat the olive oil in a medium saucepan and fry the panceta until crisp and golden. Add the garlic and chicory and cook for 2 minutes before adding the beans. Then add the thyme, lemon zest and juice and season with salt and pepper. Remove from heat and add the parsley and mint and mix well.

Atun/Tuna
20ml Olive oil
1 tsp smoked paprika
Salt
Black pepper
500g tuna loin

Mix the first 4 ingredients together and rub into the tuna loin. Then heat a griddle pan until violently hot. Sear the tuna on all sides for approx 6–8 minutes depending on thickness. It should be a lovely smoky tan colour on the outside and raw toward the centre. Searing tuna this way will inevitably create a fair amount of smoke so outside on a chargrill would be the ideal.

©Stephen Parkins-Knight www.kitchenofsecrets.com