Seared Tuna & Creamy White Beans
Fresh, light and packed with protein, this seared tuna and creamy white bean salad is the perfect meal when you want something satisfying without spending hours in the kitchen. The crispy sesame-crusted tuna pairs beautifully with a creamy lemon and herb bean mixture, making this a restaurant-quality dish that’s surprisingly simple to prepare.
Ingredients
Tuna
- 2 sashimi-grade tuna steaks (about 180g each)
- 1 tbsp sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
Creamy White Beans
- 400g can cannellini beans, drained and rinsed
- 2 tbsp Greek yoghurt
- 1 tbsp mayonnaise
- Juice of ½ a lemon
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 2 tbsp chopped parsley
- Salt and pepper
To Serve
- Baby rocket
- Thinly sliced cucumber
- Cherry tomatoes, halved
- Lemon wedges
- Extra parsley
- Cracked black pepper
Method
- Pat the tuna dry and season with salt and pepper. Press the sesame seeds onto all sides of the tuna.
- Heat the olive oil in a heavy frying pan over high heat. Sear the tuna for 45–60 seconds per side, leaving the centre rare. Transfer to a board and rest for a few minutes before slicing.
- In a bowl, combine the cannellini beans, Greek yoghurt, mayonnaise, lemon juice, Dijon mustard, olive oil and parsley. Gently mix until creamy while leaving some beans whole for texture. Season to taste.
- Divide the creamy white beans between serving plates and top with the rocket, cucumber and tomatoes.
- Arrange the sliced tuna over the salad and finish with extra parsley, cracked black pepper and a squeeze of fresh lemon.
This dish is ideal for a quick lunch or an easy summer dinner. Serve with warm sourdough or a simple green salad for a meal that feels fresh, nourishing and effortlessly elegant.
