Tuna steak with cannellini beans

    17 min

    So this has got to be my favourite after-work recipe. It's quick, low fat and yet so very satisfyingly tasty. I urge you to give this a try!

    Kent, England, UK
    2 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 1 tin cannellini beans
    • 6 sunblushed tomatoes, chopped
    • 2 sprigs rosemary leaves, chopped
    • salt and pepper to taste
    • 1 lemon
    • 2 tuna steaks
    • 1 rocket or pea shoot salad

    Prep:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Heat olive oil in a frying pan, add onion and cook gently for 5 minutes until soft. Add the garlic and continue cooking for 2 minutes.
    2. Add the cannellini beans, tomatoes and rosemary and cook for a further 5 minutes. Season well with salt and pepper and a squeeze of lemon juice.
    3. Meanwhile heat a griddle or frying pan, brush tuna with a little olive oil and season with pepper and cook for 3 minutes per side, depending on size of steaks, for medium rare.
    4. Serve with the salad and lemon wedges.

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    Reviews in English (1)


    Really tasty - so long as you like rosemary. Although you'd probably make something else if you didn't! I substituted black eye beans as that's what I had in the cupboard and fresh cherry tomatoes mixed with a salad tomato as i was running low. Still tasted good and was really easy to prepare.  -  25 May 2015

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