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Griddled tuna with bean & tomato salad
Serves 2
Easy
Total time:
Takes 40 minutes, plus 30 minutes marinating
The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking
Skip to ingredients
- 2 tuna steaksabout 175g/6oz each
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 large garlic clovecrushed
- 1 tbsp chopped rosemaryleaves
For the salad
- 410g can cannellini beandrained and rinsed
- 8 cherry tomatoesquartered
- ½ small red onionthinly sliced
- 50g bag rocket
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp wholegrain mustard
- 1 tsp clear honey
Nutrition: per serving
- kcal565
- fat26g
- saturates5g
- carbs30g
- sugars2g
- fibre9g
- protein54g
- salt0.67glow
Method
step 1
Put the steaks in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it’s well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
step 2
Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
step 3
Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side – don’t overcook or it will be dry.
step 4
Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.
