Seared Peppery Tuna with Bean Salad

Frank Bordoni teams three varieties of beans with succulent seared tuna in this innovative peppery light meal
By Frank Bordoni
Seared Peppery Tuna with Bean Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp coarsely ground black peppercorns
  • 1 tbsp coarsely ground white peppercorns
  • 250 g tuna steaks
  • 2 tbsp olive oil
  • 225 g borlotti beans, cooked
  • 225 g French beans, blanched
  • 225 g white French beans
  • 2 shallots, finely chopped
  • 1 cloves garlic, crushed
  • 90 ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 4 tbsp chopped coriander leaves


1. Combine both kinds of peppercorns and use to coat the tuna. Heat the olive oil in a frying pan and sear the tuna for 2 minutes on each side. Remove from the pan and leave to rest while you make the salad

2. Combine the blanched green beans with the borlotti and white beans. Add the shallots and garlic and moisten with olive oil, vinegar and the mustard. Season well and set aside.

3. Cut the tuna into thick strips - it should be quite rare in the centre. Garnish with coriander and serve with the salad.

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