Tuna and Two Bean Salad

165

Ingredients:

• French Beans – 200 gms
• Small White Beans – 400 gms, canned, rinsed and drained
• Spring Onions – 4, finely chopped
• Fresh Tuna Steaks – 2, about 225 gms each
• Olive Oil for brushing
• Cherry Tomatoes – 250 gms, halved
• Lettuce Leaves – handful
• Salt and Pepper
• Fresh Mint Sprigs – to garnish
• Flat Leaf Parsley Sprigs – to garnish

For the Dressing:

• Fresh Mint Leaves – handful, shredded
• Fresh Flat-Leaf Parsley Leaves – handful, chopped
• Garlic – 1 clove, crushed
• Extra Virgin Olive Oil – 4 tblsp
• Red Wine Vinegar – 1 tblsp
• Salt and Pepper

Method:

1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
2. Bring a saucepan of lightly salted water to the boil.
3. Add the French beans and cook for 3 minutes.
4. Add the white beans and cook for a further 4 minutes until the French beans are tender-crisp and the white beans are heated through.
5. Drain well and add to the bowl with the dressing and spring onions.
6. Toss together.
7. To cook the tuna, heat a ridged griddle pan over a high heat.
8. Lightly brush the tuna steaks with oil, then season to taste with salt and pepper.
9. Cook the tuna steaks for 2 minutes, then turn over and cook on the other side for a further 2 minutes for rare or up to 4 minutes for well done.
10. Remove the tuna from the griddle pan and leave to rest for 2 minutes or alternatively leave until completely cool.
11. When ready to serve, add the tomatoes to the bean mixture and toss lightly.
12. Line a serving platter with lettuce leaves and pile on the bean salad.
13. Place the tuna over the top.
14. Garnish with the herbs.
15. Serve warm.