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

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Preparation

• Soak the beans overnight, drain, place in a saucepan, cover with water, bring to the boil and cook until tender (40-50 minutes). Drain and set aside to cool.
• For the gremolata-poached tuna:
  Mix together the parsley, garlic and lemon rind in a bowl and season to taste.
• Place in a Ziploc bag and add the tuna steak (obviously as there are 2 steaks you’ll be using 2 bags and dividing the ingredients between each).
• Shake to coat evenly with herb mixture, add the olive oil and seal the bag, pressing out any excess air.
• Place this inside another Ziploc bag and seal (hopefully this should give you a good water-tight seal.
• Meanwhile, bring a saucepan of water to the boil, remove from the heat and drop in the TunaBags. Stand until tuna is cooked through (30 – 40 minutes).
• For the dressing:
  Combine the ingredients in a bowl and set aside.
• For the salad:
  Blanch the green beans in boiling water until tender (2-3 minutes), drain, refresh in cold water and drain again. Place in a bowl with the other salad ingredients. Pour over the dressing and mix together. Season if necessary.
• Divide between 2 plates and top with a tuna steak.
• Serve with a suggestion of liquid nitrogen.