Griddled tuna with bean & tomato salad

Griddled tuna with bean & tomato salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 40 minutes, plus 30 minutes marinating

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
565
protein
54g
carbs
30g
fat
26g
saturates
5g
fibre
9g
sugar
2g
salt
0.67g

Ingredients

  • 2 fresh 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 beans, 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the tuna 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).
  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.
  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.
  4. Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

Recipe from Good Food magazine, March 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kaze_mac's picture

its for room 101. i'm no chef by far, but no way do tuna and rosemary compliment each other. I should have examined the contents of the recipe before i decided to give it a go. The grown up kids said it was ok, think i'll be tasting it for a week though

Questions

Tips