Recipe: White Tuna Steaks and Paimpol Beans

1- Put your white beans in a pot with the carrot mirepoix, the small onions, the garlic clove, the thyme, the bay leaf then pour 2 liters of water and cook.

2- As you go, remove the impurities, then starting from about 20 minutes, test your beans.
When they are softened, salt (especially do not salt before) and finish cooking.

3- Drain them (remove the bay leaf) keeping a little cooking liquid (about 20 cl).

15 minutes before eating:

4- Heat your pan with olive oil then, once hot, cook your tuna steaks, salt and pepper and cook 3 minutes on each side then set the pan aside covered.

5- Remove your tuna slices onto a plate then with the remaining juice from the fish cooking, pour that of the bean juice kept then 40 g of finely chopped candied tomatoes, the ketchup, a little Espelette pepper, adjust the seasoning then add the beans, bring to a boil and place your slices on top (for warmth), cover and turn off the heat.
Plating:
On nice hot plates, place a little beans then place the tuna slice in the center topped with a little of the remaining candied tomatoes.
A beautiful "Land and Sea" mix often characteristic of Armorican cuisine.
* The Paimpol Beans have one of the honorary titles representing the top of French product quality, the famous PDO (Protected Designation of Origin)
*Line-caught Albacore Tuna (White Tuna) comes to us from the fish market of Île d'Yeu.