Tuna and Cannellini Bean Salad

Name: Tuna and Cannellini Bean Salad
Yield: Serves 4
Ingredients: 1 teaspoon honey; 100 g (3½ oz) rocket (arugula); 1 teaspoon finely grated lemon zest; 1½ tablespoons lemon juice; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 4 tablespoons chopped parsley; 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; 400 g (14 oz) tuna steaks

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

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 <

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Part of

Pulses

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