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    Bean Tuna with Summer Pods and Shoots

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    Bean Tuna with Summer Pods and Shoots

    What would summer be without the traditional barbecue? Alastair Hendy reels in some deliciously different ways to serve fish at a barbecue When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. Make sure the tuna is cooked thoroughly. Ideally buy one long piece of tuna, but you can also use steaks.

    • Preparation time: 15 minutes plus marinating time
    • Cooking time: 10 minutes
    • Total time: 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Serves: 6


    • Freshly ground black pepper
    • 600g tuna fillet, in one piece or cut into 6 steaks
    • 100ml teriyaki marinade
    • 800g summer pods and shoots, such as mange-tout, green beans, sugarsnaps, salad leaves and cress
    • Salt
    • 2 tbsp groundnut oil
    • 3cm root ginger, peeled and grated
    • 2 tbsp rice vinegar
    • 2 tsp caster sugar
    • 2 packs chives, stems cut in half
    • Extra virgin olive oil


    1. Put tuna in a plastic bag or container with teriyaki marinade and chill for a couple of hours.
    2. Blanch beans in boiling salted water for 3 minutes, and sugar snaps for 30 seconds, then submerge in cold water. Drain and finely shred all pods and large salad leaves.
    3. Remove fish from marinade and rub with seasoning and groundnut oil. Pour the marinade into a pan and simmer to reduce to a syrup.
    4. Grill the tuna for 3-4 minutes until thoroughly cooked, with no pink flesh. Baste with reduced marinade on every turn. Remove from grill to cool.
    5. Squeeze the ginger juices into a large bowl, add vinegar, sugar and 2 tsp of reduced marinade, and stir. Add pods and leaves and toss. Lay tuna on plates, top with pods and chives, and splash on a little olive oil to serve.

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