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Tuna, bean & roasted tomato salad with pesto dressing
Tuna, bean & roasted tomato salad with pesto dressing
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate tuna steaks with homemade pesto.
Ingredients:
  • 8 baby egg tomatoes, halved
  • 9.20 gm olive oil
  • Salt & freshly ground black pepper
  • 200g baby green beans, topped
  • 4 small (about 150g each, 2cm thick) tuna steaks
  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 red onion, halved, thinly sliced
  • 1 x 80g pkt baby rocket leaves
  • 40.00 ml pine nuts
  • 82.50 ml firmly packed fresh basil leaves
  • 60ml (1/4 cup) extra virgin olive oil
  • 40.00 ml finely grated parmesan
  • 10.60 gm fresh lemon juice
  • 1 garlic clove, crushed
Instructions:
  • Preheat your oven to 180C. Arrange the tomatoes cut-side up on a baking tray. Drizzle them with half of the oil and season with salt and pepper. Roast in the preheated oven for 20 minutes or until they are tender. Take them out of the oven.
  • Start by toasting the pine nuts on a small frying pan over medium heat for 2 minutes until golden. Remove from heat and combine toasted pine nuts with basil, oil, parmesan, lemon juice, and garlic in a food processor. Blend until finely chopped, then season with salt and pepper to taste.
  • Blanch the green beans in a pot of salted boiling water for 2 minutes until vibrant and crisp-tender, then cool them in cold running water and drain thoroughly.
  • Season the tuna generously with salt and pepper. Heat the rest of the oil in a large frying pan over high heat. Sear the tuna for 2 minutes on each side for medium doneness or to your preference. Take off the heat and thinly slice the tuna.
  • Combine green beans, cannellini beans, onion, and rocket in a bowl. Gently mix in half of the pesto until well combined. Distribute the salad onto serving plates. Garnish with tomatoes, tuna, and a dollop of the remaining pesto. Serve promptly.

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