Tuna Steak Recipe with Bean Salad and Preserved Lemon Dressing | olivemagazine

Ingredients

• 150g green beans
• 400g cannellini beans drained and rinsed
• ¼ red onion thinly sliced
• a handful cherry tomatoes halved
• 2 tsp vegetable oil
• 2 tuna steaks
• 1 handful rocket
• a few leaves mint torn
• a few leaves flat-leaf parsley torn
• 1 preserved lemon pulp removed and discarded, skin finely chopped
• ½ lemon zested and juiced
• 1 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil