For the peppered tuna (makes about six portions)
150g tuna loin
2 beaten eggs
10tbs cracked black and white peppercorns (crushed and sieved)
40g haricot black beans cooked
1tsp Cabernet Sauvignon
1tsp olive oil
For the vinaigrette (makes about 10 portions)
50g confit tomatoes
50g salted anchoviesin red wine vinegar and red wine
25g confit shallots reduced red wine vinegar and balsamic
30g chopped parsley
20g blanched flat-leaf parsley
Coat the tuna in beaten egg roll in peppercorns and sear quickly in hot non-stick pan. Roll tightly in clingfilm chill and rest for 24 hours.
Reheat the haricot beans then drain them and toss in the Cabernet Sauvignon vinegar and olive oil. Blend the ingredients to make the vinaigrette and toss the beans in a teaspoon of vinaigrette before serving.
To serve finely slice 150g of tuna per portion. Dress with rocket leaves and olive oil and arrange on a plate with a Parmesan biscuit.