Tuna with White Beans, Lemon & Soft Herbs

• 600gtuna steaks, ideally 4 equal pieces
• 3 tbspolive oil, 1 tbsp for the beans and 2 tbsp for the tuna
• 1lemon, finely zested and juiced
• 480gdrained butter beans (about 2 × 400g tins), rinsed
• 1shallot, finely sliced
• 2garlic cloves, thinly sliced
• 15gflat-leaf parsley, roughly chopped
• 15gdill, roughly chopped
• 15gmint, roughly chopped
• 70grocket
• 1 tbspcapers, drained
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Finely zest and juice the lemon. Keep half the juice for the beans and reserve the rest for the finished tuna; roughly chop the parsley, dill and mint.
2. 2Warm 1 tbsp olive oil in a large frying pan over a medium heat. Cook the shallot for 2 minutes until translucent, then add the garlic for 30 seconds until fragrant and pale gold.
3. 3Add the butter beans and half the lemon juice with 2 tbsp water. Simmer for 5 minutes until the beans are warmed through and the liquid is glossy and lightly coating them.
4. 4Take the pan off the heat, fold through the parsley, dill and mint, then season with salt and black pepper. The beans should be bright and herby rather than dry.
5. 5Pat the tuna dry. Rub it with the remaining 2 tbsp olive oil and the lemon zest, then season with salt and black pepper.
6. 6Heat a heavy frying pan over a high heat for 4 minutes until almost smoking. Sear the tuna in 2 batches for 1 minute on each side until browned outside and rosy in the middle.
7. 7Divide the rocket between warm plates and spoon the glossy beans partly over it. Slice the tuna across the grain, lay it over the beans, scatter over the capers and drizzle with the reserved lemon juice.

Per serving

kcal

426

protein

45.4g

fibre

7.9g

carbs

19.3g

fat

18.4g