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Tuna steak with caper butter and kale-bean crush
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1 tbsp olive oil
1 garlic clove, sliced
120g essential kale, woody stalks removed
400g can butter beans, drained and rinsed
50g essential unsalted butter
2 x 120g Waitrose 1 tuna steaks
2 tbsp nonpareille capers, drained and rinsed
1 essential lemon, juice of ½, wedges of ½
1. In a medium pan over a medium heat, add ½ tbsp oil and the garlic; warm for 30 seconds, until fragrant. Add the kale and coat in the oil, then cook for 1 minute, until slightly wilted. Add the butter beans and cook for 6 minutes, until warmed through. Add 25g butter, season and lightly crush. Leave on the lowest heat to keep warm.
2. Meanwhile, rub the tuna with the remaining ½ tbsp oil and season. Heat a frying pan over a high heat and cook the tuna for 1 minute on each side (for medium rare, or 1 minute 30 seconds for well done), then set aside on a board and immediately cut in half or slice.
3. Reduce the heat then add the remaining 25g butter to the pan and allow to melt. Cook until smelling nutty (about 1 minute), then increase the heat slightly and add the capers and lemon juice. Cook for another minute until the capers start to pop slightly. Serve the tuna steaks with the kale-bean crush, drizzle over the caper butter and add lemon wedges alongside.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.
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