Garlic Roast Tuna And Fennel Beans With Rosemary Aioli Recipe

• 600 gm very fresh tuna joint (yellowfin is good) trimmed of sinewy or possibly bloody bits 2 tbsp extra virgin olive oil sea salt and black pepper
• 4 clv garlic 2 sliced 2 crushed
• 2 x lemons 1 sliced 1 juiced
• 1 lrg bulb fennel
• 2 x 400g cans of cannellini beans rinsed and liquid removed
• 3 lrg shallots finely minced
• 1 pch dry chilli flakes handful flat parsley leaves roughly minced young spinach or possibly rocket leaves to serve
• 1 x fat clv garlic
• 1 x thumb of flaky sea salt (try Maldon available from larger supermarkets)
• 2 tsp finely minced rosemary needles
• 1/2 Tbsp. extra virgin olive oil
• 6 Tbsp. mayonnaise lemon juice to sharpen

Directions