Seared tuna & puttanesca bean salad

  • Total time: 15 minutes

Serves: 4


3 tbsp drained Cooks’ Ingredients Puttanesca Mix (selected stores), with 2 tsp of its oil
1 clove garlic, crushed
Pinch chilli flakes
1 tsp red wine vinegar
200g Pome Dei Moro tomatoes, roughly chopped
400g can cannellini beans, rinsed and drained
1 sprig rosemary, leaves only, finely chopped
240g Waitrose 1 Yellowfin Tuna 2 Steaks
1 tsp sunflower oil
¼ x 90g pack wild rocket  


1. Warm the oil from the puttanesca mix in a saucepan, then add the puttanesca mix, garlic and the chilli flakes for a couple of minutes until fragrant. Remove from the heat and stir in the vinegar, tomatoes, beans and seasoning with black pepper. Set aside.

2. Scatter the rosemary over the tuna steaks and season. Heat the sunflower oil in a non-stick pan then sear the fish over a high heat for 2-3 minutes each side or until cooked to your liking.

3. Toss the rocket through the bean salad, then serve with the fish. Store the remaining puttanesca mix, in its jar in the fridge for up to 4 weeks and use in other dishes you can find on