SERVES 6 D C
generous ⅓ cup extra virgin olive oil
juice of 1 lemon
½ tsp dried red chili flakes
¼ tsp coarsely ground black pepper
4 thin fresh tuna steaks, weighing about 1 lb /450 g
1 lb 12 oz/800 g canned cannellini beans, well drained and rinsed 1 shallot, finely chopped
1 garlic clove, crushed
2 tsp finely chopped fresh rosemary
2 tbsp chopped fresh flat-leaf parsley 4 artichokes in oil, drained and quartered
4 vine-ripened tomatoes, sliced lengthwise into segments
16 black olives, pitted
salt and pepper
lemon wedges, to serve
1. Place 4 tablespoons of the oil in a shallow dish with 3 tablespoons of the lemon juice, the chili flakes, and black pepper. Add the tuna steaks and let marinate at room temperature for 1 hour, turning occasionally.
2. Tip the cannellini beans into a microwavable bowl and heat on medium for 2 minutes. While still warm, toss with 4 tablespoons of the oil, then stir in the shallot, garlic, herbs, and remaining lemon juice. Season with a little salt and plenty of pepper. Let stand for at least 30 minutes to allow all the flavors to develop.
3. Brush a griddle or nonstick skillet with a little of the remaining oil and heat until very hot. Shake off any surplus marinade from the tuna, add to the pan, and sear for 1–2 minutes each side over very high heat. Remove the steaks to a cutting board or plate, reduce the heat to low (or off, for solid stoves), and add the marinade to the pan to cook for 1–2 minutes.
4. Tip the beans into a serving dish. Mix in the artichokes, tomatoes, and olives and any marinade juices from the skillet. Flake the tuna and arrange on top. Garnish with lemon wedges and serve at room temperature.