2 x 150g thick tuna steaks
1 red chilli, deseeded, finely sliced
410g cannellini beans in water, drained and rinsed
40g wild rocket
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.