About This Recipe
1 red onion, finely chopped
400g can of cannellini beans
1 clove of garlic, crushed
1 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
A few handfuls of fresh basil leaves
2 large tuna steaks
½ ciabatta loaf, sliced
- Blanch the red onion in a pan of boiling water for one minute, then drain, refresh under cold water, and set aside. Rinse and drain the beans, too.
- Mix the garlic, oil and vinegar in a bowl and beat with a fork. Add the beans and onion and season generously with salt and fresh ground pepper. Add the basil leaves and toss gently to combine.
- Heat a griddle pan. Pat the tuna steaks dry with kitchen towel, brush with olive oil and season. When the pan is hot, sear the tuna for up to a minute on each side, according to how well you like it done.
- Serve the tuna on top of the bean salad, with slices of ciabatta on the side.