Ingredients
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7 oz (200 g) Green Beans
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14 oz (400 g) canned small White Beans
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4 Scallions
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2 fresh Tuna
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Olive Oil
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Salt
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Black Pepper
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9 oz (250 g) cherry Tomatoes
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Lettuce
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fresh Mint
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For the Dressing
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handful of fresh Mint
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handful of fresh Parsley
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1 Garlic
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4 tbsp extra-virgin Olive Oil
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1 tbsp Red Wine Vinegar
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Salt
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Black Pepper
Directions
Steps
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1
Done
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First, make the dressing. Put the mint leaves, parsley leaves, garlic, olive oil and vinegar into a screw-top jar, add salt and pepper to taste, and shake until blended. Pour into a large bowl and set aside. |
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2
Done
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Bring a pan of lightly salted water to the boil. Add the green beans and cook for 3 minutes. Add the white beans and cook for another 4 minutes until the green beans are tender-crisp and the white beans are heated through. Drain well and add to the bowl with the dressing and scallions. Toss together. |
|
3
Done
|
To cook the tuna, heat a stovetop ridged grill pan over a high heat. Lightly brush the tuna steaks with oil, then season to taste with salt and pepper. Cook the steaks for 2 minutes, then turn over and cook on the other side for an additional 2 minutes for rare or up to 4 minutes for well done. |
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4
Done
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Remove the tuna from the gri pan and leave to rest for 2 minutes, or alternatively leave until completely cool. When ready to serve, add the tomatoes to the bean mixture and toss lightly. Line a serving platter with lettuce leaves and pile on the bean salad. Place the tuna over the top. Serve warm or at room temperature, garnished with the herbs. |
