Tuna Steaks with White Beans and Salsa Verde
Ingredients
- 3 tbsp La Española Mild & Light Olive Oil
- Salt and freshly ground black pepper
- 4 x 4 oz tuna steaks
- 1 garlic clove, crushed
- 10 oz cherry tomatoes, halved
- 2 14 oz jars of white beans, such as butter or cannellini beans, drained and rinsed
- For the salsa verde:
- 1 oz flat-leaf parsley
- 1 garlic clove, thinly sliced
- 1 tbsp capers, drained and rinsed
- 8 pitted Spanish green olives
- 4 anchovy fillets in oil, drained
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 7 tbsp La Española Light In Colour Olive Oil
preparation
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1.
In a small dish, mix together 1 tbsp of the olive oil and seasoning. Add the tuna and turn to coat.
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2.
Meanwhile to make the salsa verde, finely chop the parsley, garlic, capers, olives and anchovies, place in a bowl and stir in the Dijon mustard, lemon juice and olive oil. Season to taste.
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3.
Heat the remaining 2 tbsp of olive oil in a frying pan over a medium heat, add the garlic, beans and tomatoes and cook for 3-4 minutes, stirring occasionally until the tomatoes start to soften. Season to taste.
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4.
Heat a griddle pan over a high heat, add the tuna and griddle for 1 minute each side for a rare steak, 2 minutes each side for medium or 3 minutes each side for well done.
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5.
Divide the beans and tomatoes between 4 shallow bowls, top with the griddled tuna and serve with a large spoonful of the salsa verde. Enjoy!