Tuna steak with kidney bean salad

Ingredients

• 1 Shallot
• 2 green bell peppers
• 3 tomatoes
• 200 g canned kidney beans
• Salt
• 3 tbsp olive oil
• 1 lime (juice and zest)
• Pepper (freshly ground)
• 560 g tuna fillets (4 pieces)
• 1 Garlic clove
• 1 tsp finely chopped parsley
• 1 tbsp freshly chopped lemon balm
• lemon balm leaf (for garnish)
• 4 lime slices

Instructions

1. 1.

   Peel the shallot and dice it finely. Wash, clean, halve, seed, remove the white skin of the bell pepper and dice it small. Wash the tomatoes, quarter them, seed them and dice them as well. Rinse the beans, drain and blanch in salted water for about 2 minutes, then drain and mix in a bowl with the shallot, bell pepper, tomatoes, 1 tbsp olive oil and lime juice. Season with salt and pepper and let sit.

2. 2.

   Wash the tuna fillets, pat dry and halve each. Peel the garlic clove, finely chop it and mix with the remaining olive oil, lime zest and parsley. Season with salt and pepper and brush this mixture over the fillets. Grill on a hot grill for 1–2 minutes per side to taste.

3. 3.

   Add lemon balm to the salad and adjust seasoning. Plate together with the tuna steaks and garnish with lemon balm leaves and lime slices before serving.