Tuna with Beans and Mint
Rinse beans, trim and cut into 3-4 cm (approximately 1 1/2 inch) long pieces. Blanch beans in a pot of boiling salt water for about 6 minutes. Drain, rinse with cold water and drain again. Peel onions, halve and cut into strips. Rinse fish, pat dry, cut into bite-size cubes and season with salt and pepper. Mix fish pieces in a bowl with cornstarch.
Heat oil in a nonstick skillet, fry fish for 2-3 minutes until golden brown and remove from the pan again. Add onions and fennel to the frying pan, saute for 3-4 minutes and then add wine. Add beans and fish to the pan and simmer for 1-2 minutes. Serve tuna mixture in deep plates with mint and seasoned with salt and pepper.