Herb-crusted poached tuna with bean & zucchini salad

While many chefs use the sous vide technique in restaurants, it’s possible to get the same results at home simply by using resealable plastic bags. If using dried beans, begin this recipe the day before, to allow time to soak them.

For the tuna
600g piece skinned and boned tuna (look for a piece that’s an even thickness)
1 cup flat-leafed parsley leaves
1⁄3 cup tarragon leaves
1⁄3 cup dill fronds or fennel fronds
1 clove garlic, grated on a fine grater
zest of 1 lemon
2 x medium resealable plastic bags
150ml olive oil

Remove the tuna from the fridge and allow it to reach room temperature. Finely slice the parsley, tarragon and dill or fennel then finely chop the grated garlic and the lemon zest. Combine the herbs, zest and garlic.

Season the tuna with salt and freshly ground black pepper then roll in the herb mixture until coated evenly. Place the tuna in a resealable plastic bag and pour in the oil. Seal the bag, ensuring the air pocket is minimal. Place this bag inside the other plastic bag and seal, again ensuring there is no air pocket.

Bring a saucepan of simmering water to a rolling boil – the tuna bag needs to be able to fit snugly in the pan, as the bag will bob around too much if it’s too large.

Place the bag in the saucepan of water (I use a clothes peg to peg it to the side). Reduce the heat to the lowest setting then cook for 12-15 minutes for medium-rare. There should be steam rising from the water but no visible movement; the temperature should be constantly around 60°C.

Remove the bag from the water and open immediately. Place the tuna on a platter to rest (reserve the cooking juices to drizzle over the tuna when serving).

Slice the tuna and divide among 6 plates. Serve with the bean and zucchini salad.

Bean & zucchini salad
1 cup dried cannellini beans (or use 400g can cannellini beans, drained and rinsed)
10 cherry tomatoes, quartered
1 tablespoon finely chopped thyme leaves
60ml red wine vinegar
100ml extra virgin olive oil
200g green beans, trimmed, halved
2 green zucchini, trimmed and cut into batons the same size as the green bean pieces
2 yellow zucchini, trimmed and cut into batons (as above)
1⁄3 cup pitted black olives, cut into slivers

Soak the dried beans in water overnight. Drain and rinse then put in a saucepan. Cover with fresh water and bring to the boil. Reduce the heat to low then skim off any froth and simmer for 1-2 hours until tender. Drain and allow to cool.

Toss the tomatoes together with the thyme, vinegar and oil. Reserve.

Blanch the green beans in boiling salted water then cool in iced water. Repeat with the green and yellow zucchini then drain the vegetables when cool. Place the cooked cannellini beans and the tomato mixture in a bowl. Toss to combine then add the olives, green beans and zucchini and toss gently. Serve.

Wine - A chilled 2011 Marlborough sauvignon blanc.