Tuna & White Bean Salad Recipe

Attention, aspiring chefs and general food lovers! Get ready to have your taste buds and your funny bones tickled even more with a delightful recipe that stars some of the quirkiest ingredients in the salad kingdom.

First up is the incredibly talented tuna, ready to play the lead role in this culinary show. Open up that can of tuna and watch as it gracefully flops (or attempts to flop) into the salad bowl. Be prepared for a performance that's equal parts tasty and amusing.

Dice those peppers with dramatic flair, giving your salad a burst of color and a fiery personality that stands out in any crowd.  And let's not forget about that chopped tomato. Watch as it rolls onto the scene, regaling the other ingredients.

So next time you're craving a salad that will make your taste buds do the macarena, remember the brave revolution started with tuna and its super squad.  With a tuna and white bean salad you'll experience a culinary adventure that will leave you satisfied and forever changed.  Embrace the revolt - it's salad time!

Prep Time: 10-15 mins
Cook Time4-5 minutes
Serves: 4

400g tuna steaks
1 small red onion, thinly sliced
1 tomato, seeded and chopped
1 small capsicum (red red pepper), thinly sliced 
2 x 400g tins cannellini beans (white beans)
2 garlic cloves, crushed
1 tsp chopped thyme
4 tbsps chopped flat-leaf parsley
11/2 tbsps lemon juice
80 ml extra virgin olive oil
1 tsp honey
olive oil, for brushing
100g lamb's lettuce/baby spinach
1 tsp lemon zest

1. Place the tune steaks on a plate, sprinkle with cracked black pepper on both sides, cover with cling-film and refrigerate until needed.

2. Combine the onion, tomato and capsicum in a large bowl.  Rinse the cannellini beans under cold water for 30 seconds, drain and add to the bowl with the garlic, thyme and 3 tablespoons of the parsley.

4. Place the lemon juice, oil and honey in a small saucepan and simmer, stirring for 1 minute or until the honey dissolves.  remove from the heat.

4. Brush a frying pan with olive oil and heat until very hot.  Cook the tuna for 1 minute on each side.  The meat should still be pink in the middle.  Slice into 3 cm cubes and combine with the salad.  Pour on the warm dressing and toss well.

5. Divide the lamb's lettuce leaves between four plates.  Top with the salad, season and garnish with the zest and remaining parsley.

Note: This is an updated post from 15/12/23