Tuna recipes · Italian recipes

Tuna with tomato and caper salsa and pesto beans

Name: Tuna with tomato and caper salsa and pesto beans
Yield: Serves 4
Ingredients: 4 x 200g tuna steaks, about 3cm thick; Olive oil, for brushing; 2 large vine-ripened tomatoes, skinned and roughly chopped; 1 large shallot, halved and thinly sliced into fine wedges; 1 garlic clove, thinly sliced; 1 green chilli, deseeded and finely chopped; Pinch of crushed dried chillies; 1 tbsp small capers, drained and rinsed; Juice of 1 lime; 1 tbsp olive oil; 1 tbsp each chopped fresh mint and flatleaf parsley; 40g fresh basil leaves; 25g pine nuts; 1 garlic clove, crushed; 5 tbsp olive oil; 25g finely grated Parmesan; 500g fine green beans

This Italian tuna recipe is fast, fresh and full of flavour.

Gluten-free

Serves4

DifficultyEasy

Method

Make the salsa. Mix the tomatoes, shallot, garlic, chillies, capers, lime and oil. Set aside.
Make the pesto beans. Bring a pan of salted water to the boil. Meanwhile, whizz the basil, nuts, garlic and oil to a paste in a mini food processor. Stir in the Parmesan. Cook the beans in the boiling water for 4-5 minutes, or until tender. Drain, return to the pan with half the pesto and mix well.
Brush the tuna with oil, then season. Heat a cast-iron griddle over a high heat. Add the tuna, reduce the heat, and cook for 1½ minutes on each side, until nicely marked on the outside but still quite rare in the centre.
Transfer to plates. Add the mint, parsley and a little salt to the salsa. Serve with the tuna steaks and pesto green beans.