Preparation: 30 minutes plus soaking beans overnight
Cooking: 10 minutes
Total: 40 minutes
4 tuna fillets, about 125 g each
lime wedges to garnish
½ cup (110 g) dried black beans (Supermarkets sell dried black beans, but if you cannot find them, substitute dried chickpeas instead, soaking and cooking them as above. You can also use rinsed and well-drained canned black beans or chickpeas, in which case omit step 1.)
150 g tomatoes
½ fresh red chilli, seeded and finely chopped
2 tablespoons roughly chopped fresh coriander
1 garlic clove, finely chopped
3 teaspoons lime juice
1½ tablespoons extra virgin olive oil
Sea salt and black pepper
To make the salsa, rinse the beans and soak overnight in cold water. Next day, drain and rinse the beans, then put in a saucepan with enough cold water to cover. Bring to the boil and cook vigorously for 10 minutes, skimming off any foam as necessary. Reduce the heat, cover and boil gently for 1 hour or until the beans are soft but not falling apart. Rinse under cold water, drain and leave to cool.
Place the tomatoes in a bowl and cover with boiling water. Let stand for 1 minute. Remove skins and seeds then chop the flesh into bean-sized dice.
Place the beans and tomatoes in a non metallic mixing bowl and stir in the chilli, coriander, garlic, lime juice and half the oil. Season with salt and pepper, and set aside to marinate for at least 30 minutes.
Cut off the skin and any dark-coloured flesh from the tuna, brush with remaining oil then season with salt and pepper to taste. Preheat a hotplate or grill to high heat. Cook the tuna over direct heat for 2 - 3 minutes on each side until it flakes easily.
Serve the fish hot or at room temperature, with the black bean salsa spooned over and garnished with lime wedges.