Peppered tuna with warm bean salad recipe

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  • Low-fat




20 min


  • 4 fresh tuna steaks
  • 45ml (3tbsp) olive oil
  • 1 large red onion, peeled and chopped
  • 2 x 300g cans cannellini beans, drained
  • 60ml (4tbsp) fresh chopped flat-leaf parsley
  • Juice from one lemon
  • Lemon wedges, to garnish


  • Brush the tuna steaks with some of the olive oil and season with plenty of freshly ground black pepper and a little sea salt. Heat a cast iron skillet or griddle pan until very hot and cook the steaks for 2-3 mins on each side.

  • Meanwhile, heat the rest of the olive oil in a frying pan and fry the red onion for 3-4 mins. Stir in the beans, parsley and lemon juice and cook for a further 1-2 mins until heated through. Season to taste with salt and freshly ground black pepper.

  • Divide the bean salad between four serving plates and top with the tuna steaks. Serve immediately, garnished with lemon wedges.

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