Recipes

Soak your beans the day before, changing the water every 5/6 hours.

Put the beans in a large pan with plenty of water, (don’t add salt or the beans will toughen). Cover and bring to the boil, then reduce the heat and simmer for about 45 minutes (try one – they are cooked when the skin, and not just the bean inside, feels soft in the mouth). At this point, you can add salt to taste, then leave the beans to cool in their cooking liquid.

To make the vinaigrette, put the salt into a bowl, add the vinegar and leave for one minute so that the salt dissolves. Whisk in the olive oil and the water until the vinaigrette emulsifies and thickens.

Slice the red onion into very thin rings. Rinse soak in cold water for 10 minutes to remove some of the strength, then put them in a bowl with some ice. Take out 2 tablespoons of the beans and pulse to a purée in a food processor with the garlic, 4 tablespoons olive oil, season to taste. Keep to one side.

Heat the sunflower oil in a deep fat fryer or a deep saucepan (no more than a third full) to about 180C. Season the tuna, then put about 3-4 cubes at a time on a spider or in a fine sieve. Dip them into the oil and cook for about a minute, moving the cubes around, until the outside of the tuna turns crisp but the inside stays rose-coloured. Remove and drain on kitchen paper, then put in the next batch and continue until all the tuna is cooked.

Season the rocket with salt and dress with the vinaigrette. Squeeze the red onion rings to remove any excess water and mix with the rocket, toss in the cucumber and shredded mangetout. Finally, remove the remaining beans from their cooking water with a slotted spoon and mix with the salad. Season to taste.

Spoon the bean purée onto 4 serving plates, then arrange the rocket, onion and bean mixture on top, with the tuna on top of that. Drizzle with extra-virgin olive oil.