zoom Tuna steak with caper butter and kale-bean crush

    Save to your scrapbook

    Tuna steak with caper butter and kale-bean crush

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Tuna steak with caper butter and kale-bean crush

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars