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Tuna steaks with white beans and salsa verde

País Vasco

Tuna steaks with white beans and salsa verde

This Spanish salsa-verde is packed full of flavour with garlic, capers, olives, anchovies, lemon juice and fruity La Española Light In Colour Olive Oil. Salty, citrussy, slightly sharp and silky-smooth; perfect for hosting a dinner party!

Serves

4

Preparation time

10 minutes

Cooking time

10 minutes

Allergens

Ingredients

  • 3 tbsp La Española Light in Colour Olive Oil
  • Salt and freshly ground black pepper
  • 4 x 150g tuna steaks
  • 1 garlic clove, crushed
  • 250g cherry tomatoes, halved
  • 2 x 400g white beans, such as butter or cannellini beans, drained and rinsed

For the salsa verde:

  • 25g flat-leaf parsley
  • 1 garlic clove, thinly sliced
  • 1 tbsp capers, drained and rinsed
  • 8 pitted Spanish green olives
  • 4 anchovy fillets in oil, drained
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • 7 tbsp La Española Light In Colour Olive Oil

Directions

  1. In a small dish, mix together 1 tbsp of the olive oil and seasoning. Add the tuna and turn to coat.
  2. Meanwhile to make the salsa verde, finely chop the parsley, garlic, capers, olives and anchovies, place in a bowl and stir in the Dijon mustard, lemon juice and olive oil. Season to taste. 
  3. Heat the remaining 2 tbsp of olive oil in a frying pan over a medium heat, add the garlic, beans and tomatoes and cook for 3-4 minutes, stirring occasionally until the tomatoes start to soften. Season to taste. 
  4. Heat a griddle pan over a high heat, add the tuna and griddle for 1 minute each side for a rare steak, 2 minutes each side for medium or 3 minutes each side for well done. 
  5. Divide the beans and tomatoes between 4 shallow bowls, top with the griddled tuna and serve with a large spoonful of the salsa verde. Enjoy!