Homemade pesto makes these fresh tuna steaks even nicer.
- Preheat oven to 180C. Place the tomatoes, cut-side up, on a baking tray. Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 20 minutes or until tender. Remove from oven.
- Meanwhile, to make the pesto dressing, heat a small frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Remove from heat. Place the pine nuts, basil, oil, parmesan, lemon juice and garlic in the bowl of a food processor and process until finely chopped. Taste and season with salt and pepper.
- Cook the green beans in a medium saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Season tuna with salt and pepper. Heat the remaining oil in a large frying pan over high heat. Add the tuna and cook for 2 minutes each side for medium or until cooked to your liking. Remove from heat. Thinly slice.
- Place green beans, cannellini beans, onion and rocket in a bowl. Add half the pesto and gently toss to combine. Divide the salad among serving plates. Top with tomatoes, tuna and a dollop of the remaining pesto. Serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set