Ready in less than 10 minutes, this tuna recipe is the perfect midweek supper for even the busiest people.
Ingredients
- 2 x 150g thick tuna steaks
- 1 red chilli, deseeded, finely sliced
- 410g cannellini beans in water, drained and rinsed
- 1 lemon
- 40g wild rocket
Method
- 1. Place a frying pan over a very high heat. Brush the tuna steaks with a little olive oil, then season well with salt and black pepper. Add the tuna steaks to the hot pan and sear for 1 minute each side for pink, or longer if you prefer. Set aside on a warm plate.
- 2. Return the pan to a low heat. Add 2 tbsp olive oil and the chopped red chilli and cook for 30 seconds. Add the drained cannellini beans and the grated zest and juice of ½ lemon. Stir for 2 minutes to warm through.
- 3. Take off the heat, stir in the wild rocket and season to taste. Divide between plates along with the tuna. Serve with the remaining lemon, cut into wedges.