March 18, 2013 - 16:07 GMT hellomagazine.com Tuna with white beans and artichokes GALLERY Ingredients 4 x 180g tuna steaks 300g cooked cannellini beans 10 cherry tomatoes, halved 4 marinated artichoke hearts, sliced 2 shallots, finely chopped 1 tbsp chopped chives 1 tsp chopped rosemary extra virgin olive oil Salt and freshly ground black pepper Lemon slices, to garnish Rosemary sprigs, to garnishFor the marinade 4 tbsp olive oil 1 lemon, zest and juice 1/2 tsp chilli flakesMethod 1. For the marinade, combine the olive oil, lemon zest and juice with the chilli flakes. Marinade the tuna steaks in this for about half an hour, turning from time to time. 2. Meanwhile, combine the cannellini beans, tomatoes, artichoke hearts, shallots, chives and rosemary in a bowl. Drizzle over some olive oil and season to taste. 3. H eat some olive oil in a frying pan over a medium-high heat. Drain the tuna from the marinade, pat dry, season and sear in the frying pan for 2–3 minutes on each side. The tuna should still be medium soft to the touch in the centre. 4. Transfer some bean salad to each plate and place a tuna steak on top. Place a lemon slice and a sprig of rosemary on top of the tuna steak and serve.