John Gionleka, chef-owner of London’s celebrated Balkan restaurant Peckham Bazaar, showcases the beauty of simple Mediterranean ingredients in this cured bluefin tuna recipe. Delicate slices of home-cured tuna are served over slow-cooked borlotti beans and sweet datterini tomatoes with fragrant herbs and Little Olive Oil Kalinjot Pure extra virgin olive oil, creating restaurant-quality dining at home that’s perfect for summer entertaining or a special dinner.
Why We Love John Gionleka’s Cured Bluefin Tuna Recipe
Little Olive Oil’s Kalinjot Pure extra virgin olive oil adds fresh tomato leaf notes, balanced bitterness and a lively peppery finish that beautifully complements the richness of the tuna and creamy borlotti beans. If you’re looking for cured bluefin tuna, Mediterranean seafood inspiration, elegant summer entertaining ideas or an impressive dinner party dish, John’s creation is an excellent place to start.
How to Make Cured Bluefin Tuna with Borlotti Beans and Datterini Tomatoes
Mix together the brown sugar, salt and finely peeled zest from two unwaxed lemons.
Cut the tuna loin lengthways into two equal pieces. Spread half of the curing mixture over a flat tray, place the tuna on top, then completely cover with the remaining cure. Refrigerate for 2 hours.
Meanwhile, preheat the oven to 185°C.
Place the cooked borlotti beans, stock, datterini tomatoes, peeled garlic cloves and thyme into a deep ovenproof dish. Season with the salt and black pepper, then add 50ml Little Olive Oil Kalinjot Pure extra virgin olive oil. Cover with a lid or foil and cook for 45 minutes.
After 2 hours, remove the tuna from the cure. Rinse thoroughly under cold water and pat completely dry with kitchen paper.
Brush each piece of tuna evenly with the Dijon mustard, coating all sides.
Lay a 40cm x 40cm sheet of cling film onto the work surface. Smooth it with a clean kitchen towel, then repeat twice more to create three layers, removing any trapped air bubbles.
Mix together the chopped chives and parsley. Place one piece of tuna in the centre of the cling film and generously coat it with half of the herb mixture.
Wrap the cling film tightly around the tuna, twisting the ends to form a neat cylinder. Add another layer of cling film if required to secure the shape. Repeat with the second piece of tuna and refrigerate for 1 hour.
Divide the warm borlotti beans and tomatoes between four shallow bowls and scatter over the toasted croutons.
Remove the tuna from the fridge and slice into approximately ½cm thick medallions using a sharp knife. Carefully remove the cling film, season lightly with a pinch of salt and a drizzle of Little Olive Oil Kalinjot Pure extra virgin olive oil.
Arrange the tuna over the warm borlotti beans, garnish with the picked chervil and serve immediately.
Cured Bluefin Tuna with Borlotti Beans and Datterini Tomatoes Recipe Info
Details
Dish: Main
Diet: Pescatarian
Serves: 4
Prep: 30 minutes
Cook: 45 minutes
Curing and resting: 3 hours
Total: 4 hours 15 minutes
Ingredients
- For the borlotti beans and tomatoes:
- 300g cooked borlotti beans
- 300ml chicken or vegetable stock
- 10 garlic cloves, peeled
- 220g datterini tomatoes, left whole
- 1 tbsp fresh thyme leaves
- 50ml Little Olive Oil Kalinjot Pure extra virgin olive oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 50g white bread, cut into cubes and toasted until crisp
- For the tuna:
- 250g bluefin tuna loin
- 100g soft brown sugar
- 100g salt
- Finely peeled zest of 2 unwaxed lemons
- 50g Dijon mustard (enough to brush over the tuna)
- 1 bunch chives, finely chopped
- 1 cup flat leaf parsley, finely chopped
- Little Olive Oil Kalinjot Pure extra virgin olive oil, for finishing
- Small handful of picked chervil, to garnish
Nutrition
Per serving
Calories: 985
Protein: 31g
Carbohydrates: 34g
Dietary Fibre: 9g
Total Sugars: 11g
Fat: 78g
Saturated Fat: 12g
Sodium: 1,520mg
Vitamin C: 30% DV
Iron: 25% DV
Calcium: 10% DV
A Little More about this Cured Bluefin Tuna Recipe
Ingredient Guide
Bluefin tuna has a rich, buttery texture that firms and intensifies in flavour after curing. Slow-cooked borlotti beans create a creamy, flavourful base, whilst sweet datterini tomatoes soften in the oven, adding freshness and natural sweetness. Fresh herbs brighten the dish, while crisp croutons provide a welcome contrast in texture.
Little Olive Oil’s Kalinjot Pure extra virgin olive oil brings fresh tomato leaf notes, balanced bitterness and a lively peppery finish that complements the richness of the tuna whilst enhancing the beans and tomatoes without overpowering them.
Prep Tips
This recipe takes a little planning because the tuna needs time to cure and chill, but most of that time is hands off. You can prepare the tuna earlier in the day, then simply slice and serve when you’re ready to eat. The result feels restaurant quality, and once you’ve tried curing tuna at home, you may well find yourself looking for an excuse to do it again.
Use sashimi or sushi grade bluefin tuna from a trusted fishmonger, as the fish is cured rather than cooked. Once the curing time is complete, rinse the tuna thoroughly and pat it completely dry before coating it with the mustard and herbs. Wrapping the tuna tightly in several layers of cling film helps form a neat cylinder, making it easier to slice into even medallions.
Ingredient Swaps
Yellowfin tuna or sustainably sourced albacore tuna can be used instead of bluefin if preferred. Cannellini beans or butter beans make excellent alternatives to borlotti beans, whilst cherry tomatoes can replace datterini tomatoes. Dill or tarragon can also be used instead of parsley for a different herbal finish.
For a vegetarian version, omit the tuna and serve the slow-cooked borlotti beans with grilled king oyster mushrooms, roasted aubergine or charred courgettes, finished with an extra drizzle of Little Olive Oil Kalinjot Pure extra virgin olive oil.
Serving Suggestions
Serve as an elegant starter or light main course with grilled sourdough to soak up the fragrant tomato and extra virgin olive oil juices. It also pairs beautifully with peppery rocket, shaved fennel or a simple green salad dressed with lemon and Little Olive Oil Kalinjot Pure extra virgin olive oil. Finish with one final drizzle of Kalinjot Pure just before serving to enhance the fresh Mediterranean flavours.
