Tuna and cannellini bean pate with garlic crostini
A recipe from the Good Food collection.
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- 150 g (5½ oz/¾ cup) cannellini beans, soaked in water overnight, drained
- 1 bay leaf
- 2 × 150 g (5½ oz) tuna steaks
- 150 ml (5 fl oz) garlic-infused olive oil, plus extra, to serve
- ½ small red onion, finely chopped
- 3 tablespoons finely chopped flat-leaf (Italian) parsley
- 1 tablespoon chopped thyme
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- sea salt, to taste
- 1 loaf pide (Turkish/flat bread)
- 3 tablespoons garlic-infused olive oil
1. Put the cannellini beans, bay leaf and 625 ml (21½ fl oz/2½ cups) of water in a saucepan over high heat and bring to the boil. Reduce the heat and simmer, covered, for 1 hour, or until the beans are tender but not falling apart. Drain the beans into a colander and rinse with cold water. Discard the bay leaf.
2. Meanwhile, put the tuna steaks on a plate and place in a 30 cm (12 inch) steamer. Cover with a lid and sit the steamer over a saucepan or wok of boiling water. Steam for 4–5 minutes, or until the tuna is almost cooked but is still pink in the centre. Remove the tuna from the steamer and drizzle with 3 tablespoons of garlic-infused olive oil. Cool to room temperature, then flake the flesh with a fork.
3. Put the onion, parsley, thyme, lemon zest, lemon juice, sea salt and freshly ground black pepper in a large bowl and add the cannellini beans. With the back of a fork gently crush the beans, then add the tuna and remaining oil and toss gently to combine. Spoon the pâté into small bowls, garnish with ground black pepper and drizzle with a little extra garlic oil.
4. Preheat the oven to 160°C (315°F/Gas 2–3) and line two baking trays with baking paper. Cut the bread into 1 cm (½ inch) thick slices. Lightly brush each side of the bread with the garlic oil, then arrange on the baking trays. Bake for 15 minutes, or until lightly golden brown, then turn over and bake for a further 15 minutes. Allow the crostini to cool, then serve with the pâté.