Food & Drink Magazine

Grilled Tuna with a Green Bean Salad

By @mokapinkdotcom


4 tuna steaks,
300 gr green beans,
200 gr cherry tomatoes – halved,
Small bunch of parsley,
Small bunch of basil,
4 anchovies fillets,
1 tablespoon capers,
1 garlic clove,
Juice of a lemon,
100 ml olive oil,
Fresh pepper.


Toss in salted boiling water the green beans and cook until tender. Drain well and set aside. Cut the cherry tomatoes in half and add them to the green beans.

Prepare the summer vinaigrette by roughly whizzing in a food processor the parsley, the basil, the anchovies and the garlic, add the olive oil bit by bit until you reach a smooth consistency, add oil if needit, season with salt and freshly ground pepper.

Heat a non stick pan and grill the tuna for 2-3 minutes each side or until it colours well. Remove from the pan and serve on a bed of dressed green beans salad with a drizzle of summer vinaigrette.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 10 minutes.
Cooking time: 20 minutes.


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