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 garnish
For the marinade
4 tbsp olive oil
1 lemon, zest and juice
1/2 tsp chilli flakes
Method
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.
