Sesame-seared tuna with cannellini bean salad

Ingredients

For 1 serving

• Fresh tuna160 g
• Sesame seeds8 g
• Cooked cannellini beans150 g
• Arugula40 g
• Red onion30 g
• Cherry tomatoes100 g
• Extra virgin olive oil12 g
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: fish, sesame, sulphites,

Method

1. Rinse the cannellini beans under running water and drain them well. Peel and thinly slice the red onion; wash and quarter the cherry tomatoes; wash and dry the rocket.
2. In a bowl dress the beans, onion, tomatoes and rocket with the vinegar, half the oil, salt and pepper and toss gently.
3. Pat the tuna steak dry with kitchen paper, salt it lightly and press it into the sesame seeds on all sides so they stick.
4. Heat the remaining oil in a non-stick pan over high heat and sear the tuna for 1 minute per side, until the sesame is golden and only the outer few millimetres are cooked while the centre stays pink.
5. Slice the tuna about 1 cm thick with a sharp knife and serve it on top of the bean salad.