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Nutrition: per serving

  • kcal449
  • fat29g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre4g
  • protein42g
  • salt2.7g

Method

  • step 1

    Put the chives, basil and mint in a small food processor with the lemon zest and juice, oil and mustard. Blitz to a purée. Take out 2 tbsp to use as a coating for the fish, then stir the capers and anchovies into the rest.

  • step 2

    Cook the runner beans in boiling salted water or steam for 5 mins until tender but still with a little bite.

  • step 3

    Brush the tuna with the reserved herby mixture and griddle for 2-3 mins each side until cooked but still a little pink in the centre. Toss half the caper dressing through the warm beans with the parsley and pile onto plates. Top with the tuna, spoon over the remaining dressing and scatter with the almonds and mint leaves.

Recipe from Good Food magazine, August 2014

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.13 ratings

Froggyfishpond

Use the extra virgin oil from the anchovies for extra tastiness

koolk_2009 avatar

koolk_2009

Very tasty!!

Kyraniums

A star rating of 5 out of 5.

I couldn't find any runner beans here in the Netherlands, but I went with a mix of baby spinach, haricot verts and samphire. It was really, really good. I also added 60 grams of pasta for 2. The herby mixture burned quickly in the hot pan, so I scraped it off and just added some on the top once I…

jule955

Lovely! I had couscous with it as well to bulk it up a bit, it worked really well with the herby sauce. The tuna was delicious - nothing like the tinned stuff!

catie74

Meant to add only cooked the tuna a minute each side in very hot griddle pan

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