Peppered Tuna with Warm Bean Salad

In this sizzling dish by Jo Pratt, sea-fresh tuna gets a smoky flavour when cooked over a barbecue
By Jo Pratt
Peppered Tuna with Warm Bean Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the beans

  • 4 tbsp extra virgin olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 1 x 400 g can cannellini beans, drained
  • 200 g French beans, blanched
  • 4 ripe tomatoes, quartered, seeds removed, chopped
  • 1 x 300 g jarred roasted peppers, drained, chopped
  • 1 lemon, juice only

For the tuna

  • 4 x 175 g tuna steaks
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • lemon wedges, to serve


1. Heat a frying pan, add the oil, onion and garlic and fry for about 1 minute. Tip in the cannellini beans, and add the tomatoes and peppers. Simmer for 5 minutes, season with salt, pepper and squeeze over the lemon juice.

2. Coat tuna steaks with salt and plenty of black pepper. Heat a griddle or barbecue, and when hot, cook the fish for 2-3 minutes each side over a moderate heat.

3. Serve straight away with lemon wedges on the side.

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