Make this fast and fresh tuna dish for a quick and delicious weeknight treat.
- Heat 1 tablespoon of the oil in a frying pan over medium heat. Add fennel; cook, turning, for 5 minutes or until golden brown. Reduce heat to medium-low. Add garlic, wine and stock; stir to combine. Cook, covered, for 25 minutes or until fennel is tender and liquid has reduced by half. Add broad beans; remove from heat. Season with salt and pepper.
- To make the aïoli, place the yolk, lemon juice, mustard and garlic in a food processor and process until well combined. With the motor running, gradually add oil until mixture is thick and pale. Add mint and process until well combined. Season with salt and pepper.
- Heat a char-grill pan over high heat. Brush tuna with remaining oil and season with salt and pepper. Grill for 1-2 minutes each side for medium-rare or until cooked to your liking.
- Spoon fennel and beans among serving plates. Top with tuna; dollop with aïoli. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set