Add the drained beans and slowly add the cooking broth, just a little, stirring constantly until the migas have the desired consistency (moist, but not soggy).

Add and the bread crumb, well crumbled, and stir until it absorbs all the fat.

Drain the rapini well and chop them coarsely, reserve the cooking water. Heat the olive oil, in a large frying pan, and add the sliced​garlic cloves. Add the rapini and sauté them for a while.

Prepare the migas; wash the rapini and discard the stiffest stems and damaged leaves. Boil for 4 minutes in boiling water seasoned with salt and baking soda.

Prepare the grill and grill the tuna, for a short time, and on both sides. Drizzle the tuna immediately with the sauce you have reserved.

Mix the lemon juice, lemon zest, olive oil, pepper, crushed garlic cloves, chopped coriander and oregano. Mix and drizzle the fish using half of this sauce (reserve the rest). Marinate in the refrigerator for 1 hour.

Start by seasoning the fish with salt and reserve for 20 minutes.