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Ingredients
- 4 celery stalks
- 4 spring onions
- 600g canned white beans, eg, cannellini
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 1 tsp lemon zest, grated
- 2 tbsp flat parsley leaves, torn
- 2 tbsp small black olives
- 100g cherry tomatoes, halved
- 4 fresh tuna steaks
- 1 tbsp olive oil
- Sea salt and pepper
- 1 lemon, quartered
Method
String the celery and finely slice on the diagonal. Finely slice the spring onions on the diagonal. Drain the white beans, rinse and drain again. In a bowl, combine 3 tbsp oil with lemon juice, garlic, lemon zest, most of the parsley and olives, tossing well. Add tomatoes, celery, spring onions and white beans and toss lightly.
Brush the tuna lightly with olive oil and grill or pan-fry on one side until coloured. Turn and cook the other side briefly, leaving the inside pink, then season well with sea salt and pepper.
To serve
Divide the salad between four dinner plates and arrange the tuna on top. Scatter with a few extra parsley leaves and serve with a lemon wedge.
