Name: Griddled tuna with bean & tomato salad
Total time: 1 h 10 min
Yield: 2
Cuisine: British
Ingredients: 2 tuna steaks about 175g/6oz each; 1 tbsp olive oil; 1 tbsp lemon juice; 1 large garlic clove crushed; 1 tbsp chopped rosemary leaves; 410g can cannellini bean drained and rinsed; 8 cherry tomatoes quartered; ½ small red onion thinly sliced; 50g bag rocket; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 1 tsp wholegrain mustard; 1 tsp clear honey

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Griddled tuna with bean & tomato salad

Griddled tuna with bean & tomato salad

Good Food team

Published: January 30, 2008 at 8:37 AM

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Serves 2

Easy

Total time: 1 hr and 10 mins

Takes 40 minutes, plus 30 minutes marinating

A star rating of 4.6 out of 5.22 ratingsRate

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The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tuna steaks

about 175g/6oz each
1 tbsp olive oil
1 tbsp lemon juice
1 large garlic clove

crushed
1 tbsp chopped rosemary

leaves

For the salad

410g can cannellini bean

drained and rinsed
8 cherry tomatoes

quartered
½ small red onion

thinly sliced
50g bag rocket
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp wholegrain mustard
1 tsp clear honey

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Nutrition: per serving

kcal565
fat26g
saturates5g
carbs30g
sugars2g
fibre9g
protein54g
salt0.67g

low

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.

Recipe from Good Food magazine, March 2003

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A star rating of 4.6 out of 5.22 ratings

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