Tuna, bean & roasted tomato salad with pesto dressing

Homemade pesto makes these fresh tuna steaks even nicer.

Recipe «Tuna, bean & roasted tomato salad with pesto dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 8 baby egg tomatoes, halved, 2 tsp olive oil, Salt & freshly ground black pepper, 200g baby green beans, topped, 4 small tuna steaks , 1 x 400g can cannellini beans, rinsed, drained, 1 red onion, halved, thinly sliced, 1 x 80g pkt baby rocket leaves , 2 tbsp pine nuts, 1/3 cup firmly packed fresh basil leaves, 60ml extra virgin olive oil, 2 tbsp finely grated parmesan, 2 tsp fresh lemon juice, 1 garlic clove, crushed, Salt & freshly ground black pepper.

Ingredients:

• 8 baby egg tomatoes, halved 
• 2 tsp olive oil 
• Salt & freshly ground black pepper 
• 200g baby green beans, topped 
• 4 small tuna steaks 
• 1 x 400g can cannellini beans, rinsed, drained 
• 1 red onion, halved, thinly sliced 
• 1 x 80g pkt baby rocket leaves 
• 2 tbsp pine nuts 
• 1/3 cup firmly packed fresh basil leaves 
• 60ml extra virgin olive oil 
• 2 tbsp finely grated parmesan 
• 2 tsp fresh lemon juice 
• 1 garlic clove, crushed 
• Salt & freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.