Seared tuna with warm beans & salsa verde

Seared tuna with warm beans & salsa verde

15 mins
Cooking time
10 mins
Deidre Rooney

You can extend and adapt this recipe by adding roasted cherry tomatoes or cooked but still-crisp green beans to the white bean mixture.

From the grocer


Quantity Ingredient
8 tinned anchovies in oil, drained
1 1/2 teaspoons dijon mustard
1 tablespoon capers, rinsed
150ml extra-virgin olive oil
80ml olive oil, plus extra for brushing
800g tinned cannellini beans
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
1 small bunch flat-leaf parsley, leaves picked
1 tablespoon very finely chopped parsley
10 basil leaves
15 mint leaves
2 garlic cloves
1/2 lemon, juiced
1 red onion, thinly sliced

From the fishmonger

Quantity Ingredient
500g tuna loin, cut from the tail end


  1. Make the salsa verde by putting most of the parsley leaves (reserving some to garnish), the anchovies, basil, mint, mustard, capers and 1 of the garlic cloves into a food processor. Pulse and add the extra-virgin olive oil as you go. Add the juice of ½ lemon, or to taste.
  2. For the beans, heat 2 tablespoons of the olive oil in a frying pan over a low–medium heat and sauté the onion gently until soft but not coloured. Add the remaining garlic (finely chopped) and cook for 2 minutes. Add the beans and the remaining olive oil. Season and let the beans heat through and absorb the cooking juices. Add a squeeze of lemon and the tablespoon of finely chopped parsley. Taste for seasoning.
  3. Just before you want to serve, brush the tuna with olive oil and season. Heat a chargrill pan until very hot and sear the fish on both sides until cooked to your liking. Don’t cook it all the way through.
  4. Spoon the beans onto serving plates. Using a fine knife, cut the tuna into little medallions and place them on top of the beans. Spoon over some salsa verde, garnish with the remaining parsley leaves and serve.
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