2 of your 5 a day
Seared tuna with pesto bean salad
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Total time: 20 minutes
200g green beans, trimmed and halved
1 tbsp olive oil
5 salad onions, chopped 400g can mixed bean salad in water, drained and rinsed
2 tbsp hot red chilli pesto with tomato
2 tuna steaks (about120g each)
½ lemon, juice
large handful rocket leaves
1. Bring a pan of water to the boil and blanch the green beans for 2 minutes, then drain and refresh under cold water. Pat dry with kitchen paper and set aside. Return the pan to the hob with ½tbsp oil. Fry the salad onions for 2-3 minutes, until starting to soften, then tip in the mixed beans, pesto and green beans, warming through for a few minutes. Take off the heat and set aside while you cook the tuna.
2. Brush the tuna with the remaining ½tbsp oil and season both sides. Griddle over a high heat for 2 minutes, then turn, squeeze over the lemon juice and cook for 2 more minutes (if you prefer your tuna steaks cooked right through, give them another minute on each side).
3. Stir the rocket into the beans; season and serve with the tuna steaks.