Tuna and bean salad

Serves: 4

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 250 gram(s) tuna steaks, cut into bite-sized pieces
• Olive oil, to brush
• 200 gram(s) fine beans, trimmed
• 200 gram(s) cherry tomatoes, halved
• 1  x 410g can cannellini beans, rinsed and drained
• 100 gram(s) (3 1/2oz) black olives, pitted
• 1  red onion, halved and thinly sliced
• 2 tablespoon(s) flat-leaf parsley, finely chopped
• For the dressing
• 1 clove(s) garlic, crushed
• 1 teaspoon(s) dried thyme
• 4 tablespoon(s) white wine vinegar
• 80 ml extra virgin olive oil
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) honey

Method

1. Season the tuna and brush with a little olive oil. Heat a ridged griddle pan until smoking and then place the tuna pieces on it and cook for 1-2 minutes on each side or until cooked to your liking. Remove and place in a wide salad bowl.
2. Blanch the fine beans until just tender and add to the tuna with the cherry tomatoes, drained cannellini beans, olives and red onion. Toss to mix well and sprinkle over the chopped parsley.
3. Make the dressing by mixing all the ingredients in a bowl, season and pour over the salad. Combine thoroughly and serve. Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent

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