Seared Tuna Steaks with Kidney Bean Houmous Salad and Fresh Lime♥
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4 tuna steaks, defrosted
1 tbsp extra virgin olive oil
3 large fresh limes
1 tin red kidney beans, drained
2 cloves garlic
Finely grated zest and juice of 1 large lemon
6 tbsp olive oil
4 tbsp chopped fresh parsley
3 tsp dried paprika
Place the drained beans, houmous, garlic, lemon juice and zest, olive oil, salt, pepper, parsley and paprika in a blender.
Blitz until you have a nice purée, then spoon into a bowl. Season well with salt, pepper and the juice of 1 lime.
Heat a frying pan or skillet.
Lightly oil the tuna steaks, season well with salt and pepper, then fry for 4 minutes. Turn over and cook the other side. The tuna should be nice and pink in the middle.
Serve the tuna steaks on warm plates with a large dollop of houmous and half a lime.
Defrost frozen tuna on several changes of kitchen towel to absorb any moisture. This will ensure the fish fries, rather than boils in a frying or grill pan.
Spoon over a little oil on the fish and the pan. This will stop the fish sticking.
Any fish steak or whole fish will work for this recipe.