Tuna Steaks with Salsa Verde and White Bean Salad

Serves 4

Ingredients:

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
400g can cannellini beans, drained and rinsed
250g cherry tomatoes, halved
150g baby green beans, blanched
¼ cup Sandhurst pitted Kalamata olives
¼ cup Sandhurst char-grilled capsicum, coarsely chopped
4 x 150g fresh tuna steaks

Salsa verde
1 tablespoon baby capers
1/3 cup chopped parsley
2 tablespoons chopped shallot
¼ t.phpoon finely grated lemon zest
2 tablespoons olive oil
freshly ground black pepper, to taste


Here's How:

1. Make salsa verde: place all salsa verde ingredients in a food processor and process until finely chopped. Set aside.
2. In a medium bowl place lemon juice, olive oil and garlic. Mix to combine. Add cannellini beans, cherry tomatoes, green beans, olives and capsicum. Toss to combine.
3. Spray a cast iron grill or barbeque plate liberally with non-stick cooking spray. Heat to medium high and grill tuna steaks 2-3 minutes each side or until cooked to your liking. Serve tuna warm or at room temperature with salsa verde and white bean salad.