Seared tuna with pesto bean salad

2 of your 5 a day

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2


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.