The fourth recipe in the Edgell + 1 campaign to get everyone on the road to eating healthier is a stunning yet simple dish of seared tuna on a fresh and light bean and artichoke salad.  Lightly marinated in tangy salsa verde and seared on a smoking hot barbie this was a sizzling summer meal that even the most basic of cooks could master!


Prep time:  20  Minutes              Cooking time:  15  Minutes                  $$  Medium Budget


Serves 4


4 x 150gm tuna steaks

1/2 cup of mint leaves

1/2 cup of basil leaves

1/2 cup of flat leaf parsley leaves

1 tbs of baby capers

Juice of 1/2 a lemon

1 tbs of white wine vinegar

1/4 cup of extra virgin olive oil

Sea salt and cracked black pepper

Lemon wedges to serve


For the salad:


200gm of green beans, ends trimmed and sliced in half diagonally

1 x 400gm tin of Edgell cannellini beans, drained and rinsed

4 artichoke hearts in brine, quartered

1/2  small red onion

Juice of 1/2 a lemon

A drizzle of extra virgin olive oil

Sea salt and cracked black pepper


Place the basil, mint, parsley, capers, lemon juice, vinegar and olive oil in a blender or food processor. Season with salt and pepper and pulse or blend until you have a paste like consistency. Have a taste and adjust any seasoning, set aside.


Place the green beans in a small bowl and cover with boiling water. Allow to sit for 2-3 minutes then drain and rinse under cold water. Place them in a larger bowl with the cannellini beans, artichokes and red onion. Drizzle with lemon juice and a little extra virgin olive oil, season with salt and pepper and toss lightly with your fingers to combine.


Heat a BBQ grill or plate and brush the tuna steaks with a little of the salsa verde mixture. Grill on high for approximately 2-3 minutes on each side. This will cook the tuna rare so if you like it cooked more then leave it on the grill for longer.


Remove the Tuna from the grill and set aside to rest. Divide the salad mixture between four plates. Slice the tuna in half and arrange it on top of the salad. Place a dollop of the salsa verde on top and serve with lemon wedges.