Tuna steak with bean salad and preserved lemon dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g green beans
- 400g cannellini beans, drained and rinsed
- ¼ red onion, thinly sliced
- a handful cherry tomatoes, halved
- 2 tsp vegetable oil
- 2 tuna steaks
- 1 handful rocket
- a few leaves mint, torn
- a few leaves flat-leaf parsley, torn
DRESSING
- 1 preserved lemon, pulp removed and discarded, skin finely chopped
- ½ lemon, zested and juiced
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
Method
- STEP 1
Put the green beans in a large pan of simmering salted water for 1-2 minutes, then drain and refresh in ice-cold water.
- STEP 2
Whisk together all of the dressing ingredients with some seasoning in a bowl and add the cannellini beans, onion and cherry tomatoes. Cut the green beans in half, add to the bowl and toss well.
- STEP 3
Heat a griddle or frying pan to hot, rub the oil into the tuna steaks and season generously. Once the pan is scorching, cook the tuna steaks for 30 seconds on each side.
- STEP 4
Toss the rocket, mint and parsley with the salad, serve, and top with the tuna steaks.
