Tuna with tomato and caper salsa and pesto beans

Method

1. Make the salsa. Mix the tomatoes, shallot, garlic, chillies, capers, lime and oil. Set aside.
2. Make the pesto beans. Bring a pan of salted water to the boil. Meanwhile, whizz the basil, nuts, garlic and oil to a paste in a mini food processor. Stir in the Parmesan. Cook the beans in the boiling water for 4-5 minutes, or until tender. Drain, return to the pan with half the pesto and mix well.
3. Brush the tuna with oil, then season. Heat a cast-iron griddle over a high heat. Add the tuna, reduce the heat, and cook for 1½ minutes on each side, until nicely marked on the outside but still quite rare in the centre.
4. Transfer to plates. Add the mint, parsley and a little salt to the salsa. Serve with the tuna steaks and pesto green beans.