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Ingredients

• 1 tbsp coarsely ground black peppercorns
• 1 tbsp coarsely ground white peppercorns
• 250 g tuna steaks
• 2 tbsp olive oil
• 225 g borlotti beans, cooked
• 225 g French beans, blanched
• 225 g white French beans
• 2 shallots, finely chopped
• 1 cloves garlic, crushed
• 90 ml extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 4 tbsp chopped coriander leaves

Description

Frank Bordoni Teams Three Varieties Of Beans With Succulent Seared Tuna In This Innovative Peppery Light Meal

UK TV