Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 3

Seared tuna with bean and olive salad recipe

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Ready in 15 minutes

410g can cannellini beans
1 finely sliced small red onion
2 finely sliced celery sticks
French dressing
Bag of rocket leaves
3 fresh tuna steaks
Jar of black olives

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1. Drain and rinse cannellini beans and put them into a bowl. Add red onion and celery sticks, drizzle with a little French dressing and season well. Divide a bag of rocket between 3 plates and spoon the bean mix over the leaves.
2. Brush tuna steaks with olive oil and fry on a griddle for 2-3 minutes each side. Place the tuna on top of each salad and scatter a few black olives onto each plate to serve. (Or drain a large can of tuna in oil and serve with the bean and olive salad.)

Seared tuna with bean and olive salad recipe

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