Tuna with tomato and caper salsa and pesto beans
- February 2006
- 4 x 200g tuna steaks, about 3cm thick
- Olive oil, for brushing
For the salsa
- 2 large vine-ripened tomatoes, skinned and roughly chopped
- 1 large shallot, halved and thinly sliced into fine wedges
- 1 garlic clove, thinly sliced
- 1 green chilli, deseeded and finely chopped
- Pinch of crushed dried chillies
- 1 tbsp small capers, drained and rinsed
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp each chopped fresh mint and flatleaf parsley
For the pesto green beans
- 40g fresh basil leaves
- 25g pine nuts
- 1 garlic clove, crushed
- 5 tbsp olive oil
- 25g finely grated Parmesan
- 500g fine green beans
- Make the salsa. Mix the tomatoes, shallot, garlic, chillies, capers, lime and oil. Set aside.
- 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.
- 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.
- Transfer to plates. Add the mint, parsley and a little salt to the salsa. Serve with the tuna steaks and pesto green beans.
Keep leftover pesto, covered, in the fridge for up to 2 days.
Vitamin B6 is one of the key ingredients for reducing the effects of PMS. It’s found in oily fish, poultry, nuts, wholegrain cereals, potatoes and bananas.
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