Time from start to finish: 10–15 minutes
Equipment: Large bowl, colander, large frying pan, mug or small bowl
300g cherry tomatoes
1 small red onion
2 × 400g tins of cannellini beans
Large handful of capers
200g feta cheese
4 large sustainably caught tuna steaks (about 2cm thick)
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Drizzle of maple syrup or honey
Small handful of fresh mint, to serve
Salt and freshly ground black pepper
+ Cut the tomatoes in half and put them into a large bowl. Peel and finely slice up the red onion, drain and rinse the beans, rinse the capers and add these too. Finally, crumble the feta in.
+ Drizzle some oil into a large frying pan and get it nice and hot over a high heat.
+ While this heats up, season the tuna well with salt and pepper, really getting a good amount on. Then lower them into the hot oil. Cook for 1 minute per side for rare, 2 minutes for medium and 3 minutes for well done.
+ Meanwhile, make the salad dressing. Put the oil, balsamic vinegar, maple syrup or honey and salt and pepper into a mug or small bowl and whisk with a fork. Pour over the salad, toss well and divide between four plates.
+ Check the tuna is cooked to your liking and remove from the heat. Lay a tuna steak on top of each salad portion, quarter the lime and place a piece to the side of each. Then rip over the mint leaves and serve.