Tuna Steaks with Runner Beans and Anchovies
Tuna Steaks with Runner Beans and Anchovies



  • 3 tbsp chopped chives
  • 10 basil leaves
  • 2 tbsp chopped mint leaves
  • 1 lemon, zest and juice
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp capers
  • 6 anchovies, chopped
  • 300g runner beans, sliced on the diagonal
  • 2 tuna steaks
  • Chopped parsley
  • Toasted almond flakes
  • Place the basil, chives and mint in a food processor with the oil and lemon juice, mustard and oil. Blitz until well combined, then remove 2 tbsp of the mixture and set aside. Stir the anchovies and capers into the remaining puree.
  • Cook the beans in boiling salted water for 5 mins, then drain and set aside. Meanwhile, brush the tuna steaks in the reserved herb mixture and griddle for 3 mins on each side or to your liking. Toss half the caper dressing through the beans with the parsley, pile onto plates and top with the tuna. Spoon over the rest of the dressing and scatter with almonds and some more mint leaves.
10 mins
2 serving

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