➤ story by EMILIA LOPEZ
There are some food pairings that feel practically coded into us. Like serving steak with mashed potatoes, or fried chicken with mac and cheese. When it comes to tuna steak however, it’s a little less obvious. More often than not, it shows up solo: seared, maybe sesame-crusted, maybe sliced over a rice bowl with avocado and cucumber.
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It’s a reliable approach to serving tuna steak, but having a go-to side dish for it in your rotation is never a bad idea. And that’s where the leeks come in. Leeks aren’t the flashiest vegetable in the produce section, but when combined with celery and butter beans, then folded into cream and whole grain mustard, they make for a delicious pairing for tuna steak.
This recipe, from cookbook author and Great British Bake-Off alum Manon Lagrève, all comes together in just under 20 minutes, making it suitable for an easy weeknight dinner. Save it for when celery goes on sale, for when you don’t know what else to serve with your tuna steak, or are just wondering what to do with leeks beyond the usual soup situation.
Tuna Steak With Creamy Leeks, Celery, & Butter Beans Recipe
➤ recipe by MANON LAGRÈVE
Ingredients:
- 2 stalks celery, thin-sliced
- 2-3 leeks, thick-sliced
- 1 can butter beans
- 2 tbsp olive oil
- 4 tbsp double cream / crème fraiche
- 2 tbsp whole grain mustard
- 2 tbsp milk
- Salt & pepper, to taste
- 2 tuna steaks
- Soy sauce or extra salted butter
Directions:
- In a pan, gently fry celery in olive oil for a few minutes.
- Add the leeks and let it cook covered for 5 min to soften.
- Add the beans, cream, mustard, milk, and generously season with salt and pepper and cover again.
- In a frying pan, cook the tuna steak in olive oil for a couple minutes on each side.
- Serve up piping hot with butter or soy sauce.
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