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 Mild & Light Olive Oil. Salty, citrussy, slightly sharp and silky smooth, this is is the perfect dinner party main.
Serves
4Preparation time
10 minutesCooking time
10 minutesAllergens
Ingredients
- 1 tbsp La Española Extra Virgin Olive Oil Mild Flavour
- 2 tbsp La Española Mild & Light 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 green Spanish olives
- 4 anchovy fillets in oil, drained
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 7 tbsp La Española Extra Virgin Olive Oil Mild Flavour
Directions
- In a small dish, mix together 1 tbsp of La Española Extra Virgin Olive Oil Mild Flavour and seasoning. Add the tuna and turn to coat.
- 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 La Española Extra Virgin Olive Oil Mild Flavour. Season to taste.
- Heat the 2 tbsp of La Española Mild & Light 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.
- 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.
- 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!
