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For the salad

Nutrition: per serving

  • kcal565
  • fat26g
  • saturates5g
  • carbs30g
  • sugars2g
  • fibre9g
  • protein54g
  • salt0.67g
    low

Method

  • step 1

    Put the steaks in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it’s well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).

  • step 2

    Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.

  • step 3

    Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side – don’t overcook or it will be dry.

  • step 4

    Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

Recipe from Good Food magazine, March 2003

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.13 ratings

blissfulfoodgoddess

This delicious dish is now part of my weekly menu. The protein can be swapped out for many other options and I like to add pistachio dukkah for some added nutrition

ruthrwalkerntCQ7QE5

do i need to defrost from frozen?

moggis66

Very good recipe. I had my doubts about rosemary and tuna, but the herb works really well. Excellent served with Jersey Royals.

shauneen avatar

shauneen

Really nice recipe. The rosemary complimented the tuna. I added more tomatoes and some green peppers, plus a few tweaks to the dressing. Will be adding this to our regular meals.

sallyshark22

Fab recipe although I made a bit more dressing including a little sherry vinegar which improved it. Also grated lemon zest on top of the tuna. This will be a go to recipe whenever I can get hold of fresh tuna!

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