Tuna Steaks with White Beans and Salsa Verde

Ingredients

• 3 tbsp La Española Mild & Light Olive Oil
• Salt and freshly ground black pepper
• 4 x 4 oz tuna steaks
• 1 garlic clove, crushed
• 10 oz cherry tomatoes, halved
• 2 14 oz jars of white beans, such as butter or cannellini beans, drained and rinsed
• For the salsa verde:
• 1 oz flat-leaf parsley
• 1 garlic clove, thinly sliced
• 1 tbsp capers, drained and rinsed
• 8 pitted Spanish green olives
• 4 anchovy fillets in oil, drained
• 1 tsp Dijon mustard
• 2 tsp lemon juice
• 7 tbsp La Española Light In Colour Olive Oil