Griddled tuna with bean & tomato salad

• tuna steaks↗2

  about 175g/6oz each

• olive oil↗1 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• large garlic clove↗1

  crushed

• chopped rosemary1 tbsp tbsp

  leaves

• can cannellini bean↗410g g

  drained and rinsed

• cherry tomatoes↗8

  quartered

• small red onion↗½

  thinly sliced

• bag rocket↗50g g
• extra-virgin olive oil↗2 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• wholegrain mustard↗1 tsp tsp
• clear honey↗1 tsp tsp

Step-by-step instructions

1. 1

   Put the steaks in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it’s well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).

2. 2

   Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.

3. 3

   Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side – don’t overcook or it will be dry.

4. 4

   Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.