• 4servings
  • 5minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 120 ml extra virgin olive oil

  2. 01 unwaxed lemon , juice and zest

  3. 800 g tinned cannellini beans , drained and rinsed

  4. 1 red onion , very finely sliced

  5. black pepper

  6. large handful flat leaf parsley

  7. 4 sun-dried tomatoes , liced

  8. tbsp small capers

  9. 1 tbsp cornichons , hopped

  10. 01/2 lemon , juice only

  11. 5 tbsp extra virgin olive oil

  12. 4 tuna steaks , each 2 tbsp light olive oil

  13. 15 g flat leaf parsley , roughly chopped

Instructions Jump to Ingredients ↑

  1. Make the dressing by combining the olive oil with the lemon juice and zest. Season generously with salt and black pepper.

  2. Tip the beans and onions into a large bowl. Pour over the dressing and leave to marinate for at least an hour, or overnight if possible.

  3. To make the sun-dried tomato relish, blend the parsley, sun-dried tomatoes, capers, and cornichons together with the lemon juice and olive oil.

  4. Preheat a griddle pan until very hot. Smear the tuna steaks with a little oil and then season generously. Add the tuna steaks to the pan and cook for about 2 minutes on each side until lightly charred but still pink in the middle.

  5. Just before serving stir the chopped parsley into the beans.

  6. To serve, divide the salad between four serving plates, place a piece of tuna on top and finally top with a spoonful of relish.


Send feedback