Seared tuna

[Serves 2]

2 tuna steaks
1 cup black-eyed beans
2 bay leaves
sunflower oil
sea salt flakes and freshly ground black pepper

For the rosemary and garlic butter
150g butter
1 onion, chopped
4 cloves garlic
1 tsp rosemary leaves
1 tbsp flatleaf parsley leaves
½ tsp salt
zest and juice of half a lemon

1 Tip the black-eyed beans into a bowl, cover with cold water and leave to soak overnight.
2 Rinse and drain the beans. Add to a medium pot along with the bay leaves and cover with cold water (don’t salt the water). Bring to the boil and then simmer for 20 minutes to 1 hour until the beans are tender and cooked – keep tasting the beans to check when they are cooked through.
3 To make the rosemary and garlic butter, blend all the ingredients in a food processor until combined and then heat gently in a small pot until melted.
4 Rub the tuna with the oil and season well. Heat a pan over medium-high heat until hot and cook the tuna for 2 minutes per side. Set aside to rest.
5 Serve the tuna on the black-eyed beans with plenty of rosemary butter spooned over the top.