Jim and I love a good lunch. Preferably something that’s healthy and full of flavour. Even better if it’s quick to make. So here’s today’s delicious selection…
1 tbs pine nuts
2 x 150g tuna steaks
1 tbs freshly squeezed lemon juice
1 tbs extra virgin olive oil
1 clove garlic, finely chopped
1 x 400g tin four bean mix, drained and rinsed
½ cup basil, finely chopped
½ cup parsley, finely chopped
¼ cup shallots, finely sliced
Heat a small fry pan over medium heat and lightly toast the pine nuts until golden. Set them aside.
Heat a lightly oiled fry pan or grill over high heat. Add the tuna steaks and cook for 2 minutes on each side. Tuna should be cooked so that it’s still pink on the inside. Set aside and allow to rest for 2 minutes.
Combine the remaining ingredients and pine nuts in a bowl and toss to coat. Season to taste with salt and pepper, and serve with the tuna steaks.
You can also make this dish with tinned tuna. Simply drain it and break it into chunks, then toss through the salad.