Seared Tuna, with a Mixed Bean and Avocado Cassoulet and Chocolate Vinaigrette

recipe

Seared Tuna, with a Mixed Bean and Avocado Cassoulet and Chocolate Vinaigrette

No comments

The health benefits of oily fish are well-known and tuna will give you a boost of useful omega oils. The avocado is rich is potassium, which may help lower blood pressure

Ingredients

50g dried mixed beans, soaked overnight
1/2 carrot, chopped
1 stick celery, chopped
1 small onion (or shallot), chopped
1 tbsp extra virgin olive oil
1/2 avocado, diced
2 spring onions, chopped
Juice 1/2 lime
6 coriander leaves
Salt and freshly ground black pepper
For the courgettes
2 courgettes
4 tbsp milk
50g plain flour
For the dressing
5g dark Ecuadorian chocolate, grated
3 tbsp olive oil
Juice 1/2 lime

Serves: 4

Directions

More recipes like this

Drain and rinse the beans. Place them in a saucepan with the carrot, celery and onion, cover with water and boil for minutes. Turn down the heat and simmer for a further - minutes, until the beans are soft.
Drain the beans and add one tablespoon of the olive oil. Add the avocado and spring onion, stir in the lime juice and coriander and season to taste with salt and freshly ground black pepper.
Cut the courgette into strips. Season the flour with salt and pepper and scatter over a plate. Dip the courgette strips into the milk and then toss in the flour to coat.
Heat the sunflower oil in a deep fat fryer and fry the courgette strips for about minutes or so, until golden and crisp. Drain on kitchen paper and keep warm.

Source: Recipe inspired by Magnum's Ecuador Dark ice cream made with 62 per cent cocoa from Ecuador