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 <
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
No reviews for this recipe