Thinly sliced marinated tuna makes a stunning, yet surprisingly easy starter, served with a mixed bean salad.
Ingredients
- For the tuna
-
- 500g/1lb 2oz very
fresh tuna loin, trimmed - 1
lime, juice only - 4 tbsp roughly chopped flatleaf
parsley - 4 tbsp roughly chopped
chervil - 4 tbsp roughly chopped
chives - 4 tbsp roughly chopped
dill
- 500g/1lb 2oz very
- For the salad
-
- 1
cucumber, halved lengthways, seeds removed, finely sliced - 150ml/5fl oz
rice wine vinegar - 2 tbsp
caster sugar - 1 red
chilli, seeded and finely sliced - 1
red onion, finely sliced - ½ x 400g/7oz canned mixed beans, such as
borlotti beans, butter beans and cannellini, rinsed and drained - 2 tbsp flatleaf
parsley, roughly chopped salt and freshly ground black pepper - 50g/2oz mizuna leaves, to serve (optional)
- 1
Preparation method
-
Rub the tuna with the lime juice.
-
Mix the herbs together and place onto a sheet of cling film on a flat surface.
-
Place the tuna on top and roll in the herbs, to cover completely.
-
Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours.
-
For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates.
-
Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat.
-
Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool.
-
When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper.
-
To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle.
-
Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad.
James Martin recipes from Saturday Kitchen
Over 2 hours preparation time
10 to 30 mins cooking time
Serves 4
