Tuscan Herb-Crusted Tuna Steaks With Cannellini Bean Salad Recipe

About this recipe

Savor the rich flavors of herb-crusted tuna steaks served alongside a refreshing and hearty cannellini bean salad, finished with a zesty lemon dressing.

Ingredients

• 220G Leap Msc Albacore Tuna Steaks
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• - Ducros Dried Thyme
• 50G Black Garlic Cloves, 50G
• - PLJ Lemon Juice Original Sharp 500ml
• - Cannellini Beans
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Red Onion 1kg
• - Schwartz Flat Leaf Parsley
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 450G Rice Flour, 450G
• - Tata Salt
• 100G Sichuan Pepper, 100G

Instructions

1. 1. Rinse and pat dry the tuna steaks, then set them aside on a plate.
2. 2. Finely chop the rosemary, thyme, and garlic, and mix them with 1 tablespoon of olive oil, rice flour, salt, and black pepper.
3. 3. Rub the herb mixture evenly over both sides of the tuna steaks, ensuring a good coating.
4. 4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat, then sear the tuna steaks for 2-3 minutes per side until golden and cooked to your desired doneness.
5. 5. While the tuna cooks, prepare the salad by halving the cherry tomatoes and thinly slicing the red onion.
6. 6. In a large bowl, combine the cannellini beans, cherry tomatoes, red onion, and fresh parsley.
7. 7. Drizzle the salad with the remaining olive oil and lemon juice, then toss well to coat evenly.
8. 8. Season the salad with a pinch of salt and black pepper to taste, adjusting as needed.
9. 9. Transfer the cooked tuna steaks to a serving plate, letting them rest for 2 minutes.
10. 10. Arrange the bean salad alongside the tuna steaks, and garnish with extra parsley if desired.
11. 11. Serve immediately and enjoy the harmonious blend of flavors and textures.