Tuna Steak with a Spicy Chorizo and Cannellini Bean salad.

Tuna steak can be expensive however look for it on offer and keep it in the freezer. Think ‘surf and turf’, you could substitute the tuna for any fish, grill some mackerel, or have the salad on its own. As the ingredients are quite expensive, I cooked  a big batch and had the salad throughout the week at work to spread the cost.

Tuna Steak with a Spicy Chorizo and Cannellini Bean salad

Tuna Steak with a Spicy Chorizo and Cannellini Bean salad

The recipe below is meant to be used as a guide, it made me 1 meal with the tuna and then about 2 or 3 extra portions of salad. It really depends how much of each ingredient you want to throw in!

I used :

  • 1 tuna steak
  • 400g can cannellini beans, drained
  • Mixed salad leaves
  • 1 red chilli
  • 1 shallot
  • 2 cloves garlic
  • 100g chorizo
  • a handful of cherry tomatoes
  • a handful of baby spinach leaves
  • a handful of mixed olives
  • a handful of fresh coriander
  • a handful of fresh parsley
  • a handful of fresh mint
  • a squeeze of lemon juice
  • balsamic vinegar

Finely chop the garlic, shallot and chilli and slice the chorizo. Throw it all in a hot pan with a little oil and fry gently. When the chorizo starts to release it oil, throw in the cannellini beans. After a couple of minutes throw in the spinach, cherry tomatoes and olives. Once the spinach has wilted, take it off the heat. In a large bowl season the mixed leaves with salt, pepper, a little oil and balsamic and then throw in ingredients from the pan and the chopped herbs. Mix well. Your salad is now ready!

For the tuna, use a griddle pan if you can, but a regular pan is just fine. Put the pan on the heat, you want the pan really hot.  Season the tuna steak with salt and pepper on both sides and a little oil. Cook the tuna for 30 seconds both sides, if its a thick steak you may need a little longer.

Serve, and enjoy!

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