- 4 fresh tuna steaks
- 45ml (3tbsp) olive oil
- 1 large red onion, peeled and chopped
- 2 x 300g cans cannellini beans, drained
- 60ml (4tbsp) fresh chopped flat-leaf parsley
- Juice from one lemon
- Lemon wedges, to garnish
Brush the tuna steaks with some of the olive oil and season with plenty of freshly ground black pepper and a little sea salt. Heat a cast iron skillet or griddle pan until very hot and cook the steaks for 2-3 mins on each side.
Meanwhile, heat the rest of the olive oil in a frying pan and fry the red onion for 3-4 mins. Stir in the beans, parsley and lemon juice and cook for a further 1-2 mins until heated through. Season to taste with salt and freshly ground black pepper.
Divide the bean salad between four serving plates and top with the tuna steaks. Serve immediately, garnished with lemon wedges.