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    Seared Tuna Salad with Avocado and French Beans

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    Seared Tuna Salad with Avocado and French Beans

    Serves: 4


    • Salad
    • 225g fine green beans, trimmed
    • 4 little gem lettuces, trimmed, quartered and washed
    • 1 red onion, finely sliced
    • 450g tuna, cut into 2 steaks
    • 1 tablespoon olive oil
    • 1 ripe avocado
    • Vinaigrette
    • 3-4 salted anchovy fillets, finely chopped
    • 1 clove garlic, finely chopped
    • 2 tablespoons lemon juice
    • 6 tablespoons extra virgin olive oil
    • Freshly ground black pepper


    1. Whisk together the anchovy, garlic, lemon juice and olive oil. Season with pepper. Set aside.
    2. Drop the beans into a pan of boiling water. Cook at a full boil for 7 minutes or until tender. Drain and spread out on a plate to cool quickly. Once cool, place in a mixing bowl with the lettuce and onion.
    3. Preheat a cast-iron, ribbed pan over a moderate heat. Rub the tuna with olive oil, lightly season with pepper and grill for 2-3 minutes each side until cooked outside and pale pink inside.
    4. Halve, stone and peel the avocado. Cut into long slices and add to the beans. Whisk the vinaigrette again and add 2/3 to the salad. Toss and arrange on 4 plates. Break the warm tuna into chunks, mix with the remaining dressing and distribute between the plates. Serve immediately.

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