Grilled Roman Bean Tonnato Recipe

Name: Giustos Grilled Roman Bean Tonnato Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400 g Roman beans; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 300 g Yellowfin tuna belly; 1 cup Olive oil; 2 unit Garlic cloves, smashed; 2 tbs Fresh thyme; 200 g Greek yogurt; 2 tbs Lemon juice; to taste Salt; to taste Black pepper; 1 unit Lemon wedges; 2 tbs Fresh parsley, chopped

Inspired by Giusto

Time1h 20m

Serves2

yellowfin tuna belly confit, yogurt, lemon

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Ingredients

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Grilled Roman Beans

14 1/8 oz (400 g) Roman beans

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Tuna Belly Confit

10.6 oz (300 g) Yellowfin tuna belly

1 cup olive oil

2 unit Garlic cloves, smashed

2 tbs Fresh thyme

Yogurt Sauce

7.05 oz (200 g) Greek yogurt

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Garnish

1 unit Lemon wedges

2 tbs Fresh parsley, chopped

Method

Preparation of Tuna Belly Confit

Prepare the Confit

In a small pot, combine the yellowfin tuna belly, olive oil, smashed garlic cloves, and fresh thyme. Heat gently over low heat for about 30-40 minutes until the tuna is cooked through and tender. Remove from heat and let it cool in the oil.

Grilling the Beans

Grill the Beans

Preheat the grill. Toss the Roman beans with olive oil, salt, and black pepper. Grill the beans for about 5-7 minutes until they are tender and slightly charred. Remove from the grill and set aside.

Yogurt Sauce Preparation

Make the Yogurt Sauce

In a bowl, mix the Greek yogurt, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Assembly

Assemble the Dish

On a serving plate, arrange the grilled Roman beans. Flake the tuna belly confit over the beans, drizzle with the yogurt sauce, and garnish with lemon wedges and chopped parsley.