Seared tuna steaks with cannellini beans, feta & mint

This is quite a summery dish, but also perfect for those days when perhaps you fancy something a little lighter. You could also try it with rice instead of cannellini beans if you feel like a change.

 Time from start to finish: 10–15 minutes

 Serves: 4 

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 

Sunflower oil 

4 large sustainably caught tuna steaks (about 2cm thick)

 Dressing 

4 tbsp extra virgin olive oil 

2 tbsp balsamic vinegar 

Drizzle of maple syrup or honey 

1 lime 

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.

Big love

Lorraine xxx

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