This is the perfect meal for the whole family and only takes 45 minutes to make!
Recipe by Illanique van Aswegen
Seared tuna with buttered broad beans, pancetta, dill and sundried tomato tapenade
- 200g sun-dried tomatoes marinated in oil, drained
- 70g black olives, pitted
- 2 garlic cloves
- 250ml (1 cup) fresh basil leaves
- 30ml (2 tbsp) capers
- 30ml (2 tbsp) olive oil or the oil from the sun-dried tomato marinade
- salt and freshly ground black pepper, to taste
- 350g broad beans, shelled
- 200g pancetta, diced
- 5ml (1 tsp) butter
- 1 medium onion, peeled and thinly sliced
- 5ml (1 tsp) crushed garlic
- 125ml (½ cup) white wine
- 80ml fresh dill, roughly chopped into 2cm pieces
- 4 tuna steaks
- 30ml (2 tbsp) olive or avocado oil
- fresh basil, to serve
For the tapenade, place all of the ingredients in a food processor and pulse until the mixture forms a coarse paste. Season. Don’t be tempted to blend it too smoothly as it should have a bit of texture. Refrigerate until ready to use.
For the broad beans, bring a pot of salted water to a boil and blanch the beans until tender, 4 – 5 minutes. Refresh the beans in cold water and remove the skins.
Heat a large pan over medium heat and fry the pancetta until it starts to crisp. Add the butter, onion, garlic and blanched beans. Fry for 2 minutes and stir in the wine. Reduce the liquid until very little wine is left – it is simply there for added flavour. Stir in the dill and season to taste.
For the tuna, heat a griddle pan until hot. Brush the tuna steaks with olive oil and grill for 2 – 3 minutes on each side, depending on how thick the steaks are. They can be seared or fully cooked, according to individual preference. When cooked, season with salt and pepper.
To serve, place a spoonful of the broad bean and pancetta mixture on each plate. Place the tuna steaks on top and finish off with a dollop of tapenade. Garnish with fresh basil.
Cook's tip: If you’re pressed for time, simply replace the tapenade with some good quality store-bought sun-dried tomato pesto.