Mediterranean Seared Tuna Salad with Cannellini Beans and Citrus Dressing
Tuna steaks are seared, then served over dressed salad leaves with cherry tomatoes, onion, cannellini beans, dill and lemon oil.
- 600 g tuna steaks
- 400 g tinned cannellini beans
- 200 g mixed salad leaves
- 250 g cherry tomatoes
- 1 whole red onion
- 2 whole lemon
- 80 ml extra virgin olive oil
- 15 g Dijon mustard
- 20 g fresh dill
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Juice 1 lemon and whisk with 60ml olive oil, 15g Dijon mustard, salt and pepper to make dressing. Set aside.
- Step 2
Drain and rinse cannellini beans, place in a bowl and dress lightly with 1 tablespoon of the citrus dressing.
- Step 3
Halve cherry tomatoes and thinly slice red onion. Toss with salad leaves in a large bowl.
- Step 4
Pat tuna steaks dry with kitchen paper. Season both sides generously with salt and pepper.
- Step 5
Heat 20ml olive oil in a heavy-bottomed frying pan over high heat until smoking.
- Step 6
Sear tuna steaks 90 seconds per side for medium-rare (adjust timing if you prefer more cooked). Transfer to a warm plate and rest for 2 minutes.
- Step 7
Slice tuna steaks into 1cm thick strips against the grain.
- Step 8
Assemble bowls: divide salad leaves between 4 plates, top with dressed beans, tomato-onion mixture, and sliced tuna.
- Step 9
Drizzle remaining citrus dressing over each bowl and finish with fresh dill and lemon wedges.
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