Tuna steak and cannellini bean salad
Prep time: 35 minsTotal time: 
Tuna steak and cannellini bean salad
Seared tuna steak, a scattering of sun-dried tomatoes and fresh basil elevate the classic tuna and white bean salad to something special. Make double and enjoy the leftovers for lunch the next day
Prep time: 35 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 240g pack Taste the Difference Yellowfin Tuna Steaks
- ½ tbsp olive oil
- 1 x 570g jar Bold Bean Co Queen White Beans, drained and rinsed
- 1 red onion, thinly sliced
- 40g pitted kalamata olives, halved
- 150g cherry tomatoes, halved
- 60g sun-dried tomatoes, roughly chopped
- ½ x 30g pack basil, leaves roughly torn
- ½ x 20g pack dill, leaves and stalks roughly chopped
- lemon wedges, to serve (optional)
For the dressing
- 2½ tbsp olive oil
- juice of 1 lemon
- 1 small garlic clove, crushed
Step by step
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Pat the tuna steaks dry with kitchen paper, then rub with ½ tablespoon of olive oil. Season and set aside.
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Put the white beans, red onion, olives, cherry tomatoes, sun-dried tomatoes and most of the herbs in a medium bowl and set aside.
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To make the dressing, whisk together the olive oil, lemon juice and garlic, then season to taste. Add to the bean salad and toss to coat.
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Heat a griddle pan over a high heat and sear the tuna steaks for 1-2 minutes on each side, or until cooked to your liking. Remove to a board and rest briefly before slicing.
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Divide the salad between bowls, top with the seared tuna and scatter over the remaining herbs. Serve with lemon wedges, if liked.
