Tuna with Runner Beans, Pine Nuts and Raisins

Matt Tebbutt combines herb, almond and citrus flavours in this simple fish dish
By Matt Tebbutt
Tuna with Runner Beans, Pine Nuts and Raisins
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 10 blanched almonds
  • bunch parsley, chopped
  • bunch mint, chopped
  • bunch marjoram, chopped
  • olive oil
  • 2 tuna steaks
  • 50 ml fresh orange juice
  • 1 tsp lemon juice
  • 100 ml dry white wine
  • 20 g raisins, soaked
  • 30 g pine kernels, toasted
  • 200 g runner beans, finely sliced and blanched


1. Blend the almonds and herbs in a food processor, adding just enough olive oil to loosen the mixture.

2. Heat a little olive oil a frying pan, and fry the tuna for 1-2 minutes on each side. Remove from the pan and keep warm.

3. Deglaze the pan with the citrus juices and white wine and reduce by half.

4. Add the almond and herb paste then add the raisins and pine nuts. Stir in the runner beans and heat through.

5. Serve the beans alongside the tuna steaks or slice the tuna and arrange on top.

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