Char-grilled tuna on braised broad beans with mint aïoli

Make this fast and fresh tuna dish for a quick and delicious weeknight treat.

Recipe «Char-grilled tuna on braised broad beans with mint aïoli» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp extra virgin olive oil, 2 fennel bulbs, trimmed, cut into wedges, 2 garlic cloves, crushed, 1/2 cup dry white wine, 1/2 cup Massel chicken style liquid stock , 1 1/2 cups frozen broad beans, peeled, 4 tuna steaks, 1 egg yolk , 1 tbsp lemon juice, 2 tsp Dijon mustard, 1 garlic clove, crushed, 1/2 cup olive oil, 1/2 cup chopped mint.

Ingredients:

• 1 1/2 tbsp extra virgin olive oil 
• 2 fennel bulbs, trimmed, cut into wedges 
• 2 garlic cloves, crushed 
• 1/2 cup dry white wine 
• 1/2 cup Massel chicken style liquid stock 
• 1 1/2 cups frozen broad beans, peeled 
• 4 tuna steaks 
• 1 egg yolk 
• 1 tbsp lemon juice 
• 2 tsp Dijon mustard 
• 1 garlic clove, crushed 
• 1/2 cup olive oil 
• 1/2 cup chopped mint 

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon fennel and beans among serving plates. Top with tuna; dollop with aïoli. Serve.