Saturday, 24 August 2013

Seared Tuna And Cannellini Bean Salad

1 tuna steak
olive oil
salt and freshly ground black pepper
For salad
75g cannellini beans, cooked or good quality tinned
2 ripe plum tomatoes, chopped into chunky dice
2tbsp capers
6 basil leaves, torn
juice half a lemon
Mix the cannellini beans, chopped tomatoes, capers and basil leaves in a bowl. Add the lemon juice and a glug of olive, season with a little salt and pepper then toss together till everything coated. Leave to one side.
Place a pan or griddle pan over a medium heat. Rub your tuna steak with a little olive oil and season with salt and pepper then place in the pan and quickly seal on both sides (If you like your tuna cooking through thats fine but I like it still raw in the centre). Remove from pan and rest on a plate for a minute.
While your tuna is resting spoon the cannellini bean salad into the middle of your plate. Then either place the whole tuna steak on top or you can slice it as I did and place it on top.

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