Gremolata Poached Tuna & Bean Salad

As soon as I saw this recipe with it’s unusual ‘Boil in the Bag’ cooking technique, I knew I had to take it to our experimental kitchen here at Yumblog Towers and see if it was worthy of a place on the menu of our amusingly post-modern and knowingly ironic restaurant ‘The Yummy Duck’.

Gremolata Poached Tuna & Bean Salad

Preparation time: 30 minutes (plus overnight soaking)
Cooking time: 50 minutes
Skill level: medium
Serves: 2


For the gremolata poached tuna

  • 2 tuna steaks
  • a good bunch of parsley – finely chopped
  • 1 clove of garlic – crushed
  • finely grated rind of 1 lemon
  • olive oil – 100 ml

For the bean salad

  • dried cannellini beans – soaked overnight in cold water – 150g
  • green beans – trimmed – 150g
  • cherry tomatoes – 125g
  • ¼ red onion – finely sliced
  • ¼ small fennel bulb – thinly sliced (save fronds for garnish)
  • Kalamata olives – pitted and roughly chopped – 30g
  • bunch of parsley – roughly chopped
  • rocket – handful

For the dressing

  • extra-virgin olive oil – 40ml
  • white wine vinegar – 1 tbsp
  • fennel seeds – toasted – ¼ tsp

Gremolata Poached Tuna & Bean Salad

Soak the beans overnight, drain, place in a saucepan, cover with water, bring to the boil and cook until tender (40-50 minutes).

Drain and set aside to cool.

(or use tinned beans)

Gremolata Poached Tuna & Bean Salad

For the gremolata-poached tuna:

Mix together the parsley, garlic and lemon rind in a bowl and season to taste.

Gremolata Poached Tuna & Bean Salad

Place in a Ziploc® bag and add the tuna steak (obviously as there are 2 steaks you’ll be using 2 bags and dividing the ingredients between each)

Shake to coat evenly with herb mixture, add the olive oil and seal the bag, pressing out any excess air.

Gremolata Poached Tuna & Bean Salad

Place this inside another Ziploc® bag and seal (hopefully this should give you a good water-tight seal.

Meanwhile, bring a saucepan of water to the boil, remove from the heat and drop in the TunaBags®.

Stand until tuna is cooked through (30 – 40 minutes).

For the dressing:

Combine the ingredients in a bowl and set aside.

For the salad:

Blanch the green beans in boiling water until tender (2-3 minutes), drain, refresh in cold water and drain again.

Place in a bowl with the other salad ingredients. Pour over the dressing and mix together. Season if necessary.

Divide between 2 plates and top with a tuna steak.

Serve with a suggestion of liquid nitrogen.

Verdict: Well the ‘Boil in the Bag’ technique worked. The tuna was moist and cooked through although the lack of any ‘pink’ would be considered over-done by many. Obviously a shorter ‘cooking’ time would sort that out. Overall this was an excellent and filling salad packed with a complex range of aniseed/citrus/peppery olive flavours. Why not order it the next time you’re at ‘The Yummy Duck?

Drink: A temperate Monday evening.

Entertainment: The final episode of ‘Rev’.


  1. Hi Scoots

    Rev was very popular here at Yumblog Towers … and filmed but a mile or two down the road in the heart of London’s fashionable East End. Incidentally we’ve recently watched a short animation by David Shrigley called ‘Who I am and What I Want’ … seen it? If not, it’s worth a renting.

    Who I am and What I Want


  2. As lovers of Masterchef, 6music and Stewart Lee, I feel I can trust your judgement. I’ll look out for it, thanks.

  3. Hi scoots

    It’s weird … but you’d expect that from David Shrigley. Be sure to watch both of the audio commentaries.



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