Tuna steak with bean salad and preserved lemon dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 150g green beans
- 400g cannellini beansdrained and rinsed
- ¼ red onionthinly sliced
- a handful cherry tomatoeshalved
- 2 tsp vegetable oil
- 2 tuna steaks
- 1 handful rocket
- a few leaves minttorn
- a few leaves flat-leaf parsleytorn
DRESSING
- 1 preserved lemonpulp removed and discarded, skin finely chopped
- ½ lemonzested and juiced
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal386low
- fat10.4g
- saturates1.5g
- carbs25.7g
- sugars6.3g
- fibre6.3g
- protein44.3g
- salt0.8g
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.
