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  • Serves:4
  • Prep Time:15 mins
  • Cook Time:10 mins

Barbecued Salsa Verde Tuna Steaks with Bean & Artichoke Salad

+1 Cannellini Beans

If you love fresh, beautiful seafood dishes, this recipe for Barbecued Salsa Verde Tuna Steaks is definitely for you. Seared very lightly to maintain the pinkness of the tuna, the overall textures and flavours of this dish are incredible when matched with the artichoke salad. If you’ve got guests coming over, this creation will surely wow them.


Original recipe by Em's Food for Friends | 1.12.15


Ingredients

+1 1 CAN (400g) EDGELL CANNELLINI BEANS

  • ½ cup mint leaves
  • ½ cup basil leaves
  • ½ cup flat leaf parsley leaves
  • 1 tablespoon baby capers
  • Juice of ½ lemon
  • 1 tablespoon white wine vinegar
  • ¼ cup extra virgin olive oil
  • Sea salt & cracked pepper
  • Lemon wedges to serve
  • --
  • Salad:
  • 200g green beans, ends trimmed and sliced in half diagonally
  • 4 artichoke hearts in brine, quartered
  • ½ small red onion, finely sliced
  • Juice of ½ lemon
  • Extra virgin olive oil, for drizzling
  • Sea salt & cracked pepper
  • 4 x 150g tuna steaks

Method

To make the salsa verde, place the mint, basil, parsley, capers, lemon juice, vinegar and olive oil in a blender or food processor. Season to taste and pulse or blend until you have a paste like consistency. Have a taste and adjust any seasoning, set aside.

Place the green beans in a small bowl and cover with boiling water. Allow to sit for 2-3 minutes then drain and rinse under cold water. Place them in a larger bowl with artichokes and red onion.

ADD DRAINED EDGELL CANNELLINI BEANS.

Drizzle with lemon juice and a little extra virgin olive oil, season to taste and toss lightly with your fingers to combine.

Heat a BBQ grill or plate and brush the tuna steaks with a little of the salsa verde mixture. Grill on high for approximately 2-3 minutes on each side.

Remove the tuna from the grill and set aside to rest. Slice the tuna and serve with salad. Place a dollop of the salsa verde on top and serve with lemon wedges.

Tips

Tuna is traditionally served rare. If a more cooked tuna is preferred, simply leave steaks on BBQ grill for a further 1-2 minutes each side.

Healthy Tip: You can never have too many vegies in your salad – why not also add some cherry tomatoes or roasted capsicum.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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