400g tuna steaks
1 tbsp olive oil
1 small red onion, thinly sliced
1 ripe tomato, seeded and chopped
1 small red pepper thinly sliced
2 x 400g cannellini beans
2 cloves garlic crushed
1 tsp chopped fresh thyme
4 tbsp chopped fresh parsley
11/2 tbsp lemon juice
1/3 cup olive oil
1 tsp honey
1 tsp lemon zest
Brush tuna steaks with oil and salt and pepper. Combine the onion, tomato, red pepper in a large bowl. Rinse the cannellini beans under cold running water for 30 seconds, drain and add to bowl with garlic, thyme, and 3 tbsp of parsley. Place lemon juice, oil and honey in a small saucepan, bring to the boil, then reduce the heat to low and simmer, stirring for 1 minute, or until the honey dissolves. Remove from the heat. Grill the tuna for 1 minute on each side. The meat should be pink in the middle. Slice into 3cm cubes and combine with the salad. Pour on the warm dressing and toss well. Place the rocket on a large platter. Top with the salad, season and garnish with the lemon zest and remaining parsley.
Note: Good quality canned tuna may be substituted.