Tuna and Cannellini Bean Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. 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.
  2. 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 <