Tuna steak with bean salad and preserved lemon dressing
20 MINUTES | SERVES 2 | EASY | LC GF
green beans 150g cannellini beans 400g tin, drained and rinsed red onion º, thinly sliced cherry tomatoes a handful, halved vegetable oil 2 tsp tuna steaks 2 rocket 1 handful mint a few leaves, torn flat-leaf parsley a few leaves, torn DRESSING preserved lemon 1, pulp removed and discarded, skin finely chopped lemon Ω, zested and juiced balsamic vinegar 1 tbsp extra-virgin olive oil 1 tbsp
• Put the green beans in a large pan of simmering salted water for 1-2 minutes, then drain and refresh in ice-cold water.
• Whisk together all of the dressing ingredients with some seasoning in a bowl and add the cannellini beans, onion and cherry tomatoes. Cut the green beans in half, add to the bowl and toss well.
• Heat a griddle or frying pan to hot, rub the oil into the tuna steaks and season generously. Once the pan is scorching, cook the tuna steaks for 30 seconds on each side.
• Toss the rocket, mint and parsley with the salad, serve, and top with the tuna steaks.
PER SERVING 386 KCALS | FAT 10.4G | SATURATES 1.5G CARBS 25.7G | SUGARS 6.3G | FIBRE 6.3G PROTEIN 44.3G | SALT 0.8G