Tuna Steak with Bean Salad and Preserved Lemon Dressing

This is kind of a take on a tuna niçoise but with the extra kick of preserved lemon and fresh mint to jazz things up.

As always, fresh is best so I have topped my salad with a seared tuna steak but if can't get steak, feel free to use a good quality tinned tuna instead. And in the spirit of mixing things up, you can also swap the cannellini beans for any other bean of choice. This is a great lunch or light dinner perfect as we (hopefully soon!) head into spring...

Tuna Steak with Bean Salad and Preserved Lemon Dressing
Serves 2

oil
150g green beans, trimmed
400g tin cannellini beans, drained and rinsed
1 small red onion, thinly sliced
handful cherry tomatoes, quartered
2 tuna steaks
large handful baby spinach
10g fresh mint, leaves finely chopped
freshly ground black pepper

For the dressing:
1 preserved lemon, seeds removed and discarded, skin finely chopped
1 lemon, zested and juiced
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
sea salt and freshly ground black pepper

Put the green beans in a large pan of simmering salted water for 1-2 minutes, then drain and refresh in ice-cold water.

Whisk together all of the dressing ingredients with some seasoning in a bowl and add the cannellini beans, onion and cherry tomatoes. Cut the green beans in half, add to the bowl and toss well.

Heat a griddle or frying pan to hot, rub a little oil into the tuna steaks and, once the pan is scorching, cook the tuna steaks for 30 seconds on each side.

Toss the spinach and mint with the salad, serve, and top with the tuna steaks and good crack of black pepper.