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serves 2

We love beans with either canned tuna or good sausages. But here, we poach fresh tuna in good olive oil and serve the tuna and sausages together to make one of the best surf ‘n’ turf dishes we know.

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One 8-ounce piece fresh tuna
Really good extra-virgin olive oil
1 bay leaf
A few black peppercorns
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1 lemon
2 Italian sausages
2 cups warm cooked white beans
Freshly ground black pepper
1 handful parsley leaves, chopped

Season the tuna with salt, put it into a small pot, and barely cover it with olive oil. Add the bay leaf, the peppercorns, and a strip or two of zest from the lemon. Poach the tuna over low heat until it turns pale and is just cooked through, about 10 minutes. Remove the pot from the heat and let the tuna cool to just warm or to room temperature in the poaching oil. Grill the sausages over a hot charcoal fire, gas grill, or in a skillet over medium-high heat until they are browned all over and cooked through, about 10 minutes.

Spoon the beans onto two plates and season with salt and pepper. Divide the sausages and the tuna between the two plates. Moisten the beans with some of the poaching oil from the tuna. Scatter the chopped parsley on top and serve with wedges of lemon.


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