Gremolata poached tuna & bean salad

Ingredients

For the gremolata poached tuna:

• 2 tuna steaks
• a good bunch of parsley – finely chopped
• 1 clove of garlic – crushed
• finely grated rind of 1 lemon
• olive oil – 100 ml

For the bean salad:

• dried cannellini beans – soaked overnight in cold water – 150 g
• green beans – trimmed – 150 g
• cherry tomatoes – 125 g
• ¼ red onion – finely sliced
• ¼ small fennel bulb – thinly sliced (save fronds for garnish)
• Kalamata olives – pitted and roughly chopped – 30 g
• bunch of parsley – roughly chopped
• rocket – handful

For the dressing:

• extra-virgin olive oil – 40 ml
• white wine vinegar – 1 tablepsoon
• fennel seeds – toasted – ¼ teaspoon