Tuna and Cannellini Bean Salad

Name: Tuna and Cannellini Bean Salad
Yield: Serves 4
Ingredients: 100 g (3½ oz) rocket (arugula); 400 g (14 oz) tuna steaks; 1 teaspoon finely grated lemon zest; 4 tablespoons chopped parsley; 1½ tablespoons lemon juice; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 1 teaspoon honey; 1 teaspoon chopped thyme; 2 × 400 g (14 oz) tins cannellini beans; 2 garlic cloves, crushed; 1 small red capsicum (pepper), thinly sliced; 1 tomato, seeded and chopped; 1 small red onion, thinly sliced; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

400 g (14 oz) tuna steaks
1 tablespoon olive oil

Pescatarian
Gluten-free

Method

Place the tuna steaks on a plate, brush with the oil and sprinkle with freshly ground black pepper on both sides. Cover with plastic wrap and refrigerate until needed.
Combine the onion, tomato and capsicum in a large bowl. Rinse the cannellini beans under cold running water for 30 seconds, drain and add to the bowl with the garlic, thyme and <