Ingredients

• 500g/1lb 2oz very fresh tuna loin
• trimmed
• 1 lime
• juice only
• 4 tbsp roughly chopped flatleaf parsley
• 4 tbsp roughly chopped chervil
• 4 tbsp roughly chopped chives
• 4 tbsp roughly chopped dill
• 1 cucumber
• halved lengthways
• seeds removed
• finely sliced
• 150ml/5fl oz rice wine vinegar
• 2 tbsp caster sugar
• 1 red chilli
• seeded and finely sliced
• 1 red onion
• finely sliced
• ½ x 400g/7oz canned mixed beans
• such as borlotti beans
• butter beans and cannellini
• rinsed and drained
• 2 tbsp flatleaf parsley
• roughly chopped
• salt and freshly ground black pepper
• 50g/2oz mizuna leaves
• to serve (optional)

Directions

• Rub the tuna with the lime juice.
• Mix the herbs together and place onto a sheet of cling film on a flat surface.
• Place the tuna on top and roll in the herbs
• to cover completely.
• Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder
• twisting the ends to seal. Place into the freezer for two hours.
• For the salad
• place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates.
• Add the vinegar
• sugar and chilli and bring to a simmer
• then remove from the heat.
• Place the onion into a bowl and pour the cucumber mixture over the top. Stir well
• then set aside to cool.
• When the cucumber and onion mixture is cool
• add the beans and parsley and mix well to combine. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• remove the tuna from the freezer. Using a sharp knife
• slice the tuna very thinly and place onto a serving plate in a circle.
• Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad.