Chargrilled Tuna, Green Beans & Salsa Verde (serves 2)


1 x tablespoon small capers, drained & rinsed
1 x tablespoon flat-leaf parsley
½ x red onion (small), diced
2 x teaspoons red wine vinegar
1 x tablespoon extra-virgin olive oil
100g x green beans
2 x tuna steaks

  • Mix the capers, parsley, red onion, wine vinegar & olive oil in a small bowl
  • Blanch the beans & keep warm
  • Brush the tuna with 2 teaspoons of olive oil, season well and griddle (chargrill) or fry in a heavy non-stick pan for 2 minutes each side

Serve the tuna & green beans with the salsa