Seared Tuna, Green Bean and Roasted Tomato Salad

1 x punnet cherry tomatoes, halved
1 red onion, halved, cut into thin wedges
Olive oil spray
400g chat potatoes, halved
250g green beans, topped
4 tuna steaks
2 tbs fresh lemon juice
1 tbs wholegrain mustard
2 tsp olive oil
Pinch of caster sugar
100g baby rocket leaves

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato and onion on the tray and spray with olive oil spray. Season with pepper. Roast for 10 minutes or until just tender.

Meanwhile, place the potato in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the beans and cook, covered, for a further 2 minutes or until the beans are bright green and tender crisp and the potato is tender. Refresh under cold running water. Drain.

Preheat a barbecue grill or chargrill on high. Spray both sides of the tuna with olive oil spray. Cook on grill for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 2-3 minutes to rest.

Whisk together lemon juice, mustard, oil and sugar in a jug. Season with pepper. Place tomato mixture, potato mixture and rocket in a bowl and gently toss until just combined. Divide among serving plates. Drizzle over the dressing and top with tuna. Serve immediately. 

Serves 4

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Midwest Foods Dubbo