Tuna with tomato and caper salsa and pesto beans

Tuna with tomato and caper salsa and pesto beans
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This Italian tuna recipe is fast, fresh and full of flavour.


  • 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


  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.

delicious. tips

  1. Keep leftover pesto, covered, in the fridge for up to 2 days.

  2. 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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