How bluefin tuna becomes a great dish: Peppe Guida’s recipe with fava beans, which combines technique, quality ingredients, and creativity.
Recipe published in “Le ricette di casa mia” and Gambero Rosso
Photo by Lido Vannucchi
Ingredients
- 2 slices of bluefin tuna
- 400 g shelled fava beans (preferably those from late March, which are larger and firmer)
- 1 chopped spring onion
- Salt
- Pepper
- Extra virgin olive oil
Directions
In a saucepan, sauté the spring onion. Add the fava beans and cover with water. Cook until tender. If the liquid evaporates too much, add more (hot) water.
Once cooked, purée into a creamy sauce with salt, pepper, and a drizzle of oil.
Heat a drizzle of oil in a nonstick skillet. Quickly sear the tuna on both sides. Season the surface with salt.
Serve the purée with the tuna placed on top and a drizzle of raw olive oil.
