Seared tuna on cannellini beans, red onion and rocket

Ingredients

For 1 serving

• Fresh tuna130 g
• Cooked cannellini beans120 g
• Red onion40 g
• Arugula40 g
• Cherry tomatoes80 g
• Bread40 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

In season: May – September

Method

1. Thinly slice the red onion and soak it for 10 minutes in a bowl of cold water with the red wine vinegar: it loses its harshness and stays crunchy.
2. Meanwhile, drain and rinse the cannellini beans, wash and dry the rocket and halve the cherry tomatoes. Slice the bread and toast it in a pan or toaster for 2–3 minutes, until golden and crisp.
3. Drain the onion and toss it in a bowl with the beans, rocket and tomatoes, half the oil, a pinch of salt and some black pepper.
4. Pat the fresh tuna dry with kitchen paper and season with salt and pepper. Heat a non-stick pan over high heat until smoking hot and sear the tuna for 1 minute per side, until browned outside but still red in the centre; cut into slices about 1 cm thick.
5. Lay the sliced tuna on the salad, drizzle with the remaining oil and serve with the toast.