Seared tuna with bean and olive salad
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Easy
- July 2005
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Serves 3
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Ready in 15 minutes
Fresh tuna, black olives and red onions give a zing to this summer salad recipe.
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Ingredients
- 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
Method
- 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.
- 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.)
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I love this recipe because I am a working mother of two children and try and find delicious food that I can make quickly with what I generally have in my fridge or freezer. I sometimes use 3 beans or 5 bean tins as well as canellini beans. Not only is it deliciously tasty, it’s also a quick, healthy and balanced meal that the whole family love
I love this recipe not only because of its simplicity but also because it truly delivers the authentic flavours and taste of rustic Italian cuisine. It really lets the ingredients do the talking.
This is my favourite dish, so simple but the freshness is invigorating and when the tuna is right it is unbelievable.