Chargrilled tuna & green beans with salsa verde

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olive magazine

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Recipe by olive magazine

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1. To make the salsa whizz all the salsa verde ingredients in a food processor and season.
2. Cook the beans until tender then toss with a couple of tablespoons of salsa verde and the tomatoes. Griddle (chargrill) the tuna for 2-3 minutes each side. Serve on a bed of dressed beans with a drizzle of extra salsa verde.

Know-how

When buying tuna, look for a deep, dark red colour and no obvious fishy smell.

Per serving

549 kcalories, protein 38.6g, carbohydrate 4.8g, fat 41.8 g, saturated fat 7.1g, fibre 2.5g, salt 1.38 g

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• F1madxxx

  03 December 2007

  F1madxxx rated and commented on this recipe

  

  An easy to prepare meal, that tastes amazing...

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• Victoria

  28 January 2008

  Victoria commented on this recipe

  This dish was really fantastic. It was light, fresh & bursting with flavour. I will definitely make it again. Just one question, however. What, on earth was I meant to do with the tarragon that I paid £1 for????!!!! (Absolutely no mention of it in the recipe instuctions!) Tastes really delicious though, so worth trying.

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Ingredients

• 4 tuna steaks
• 300g green beans , trimmed
• 200g cherry tomatoes , halved
• tarragon , leaves chopped to make 2 tbsp

SALSA VERDE

• a small bunch of parsley
• a small bunch of basil
• 4 anchovies fillets
• 2 tbsp capers
• 1 garlic clove
• 1 lemon , juiced
• 150ml olive oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Heart healthy

Ingredients

• 4 tuna steaks
• 300g green beans , trimmed
• 200g cherry tomatoes , halved
• tarragon , leaves chopped to make 2 tbsp

SALSA VERDE

• a small bunch of parsley
• a small bunch of basil
• 4 anchovies fillets
• 2 tbsp capers
• 1 garlic clove
• 1 lemon , juiced
• 150ml olive oil

Per serving

549 kcalories, protein 38.6g, carbohydrate 4.8g, fat 41.8 g, saturated fat 7.1g, fibre 2.5g, salt 1.38 g

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