Seared Tuna Steaks with Kidney Bean Houm

Seared Tuna Steaks with Kidney Bean Houmous Salad and Fresh Lime♥
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4 people
25 minutes

Prep Time:
15 minutes
Cook Time:
8-10 minutes

4 tuna steaks, defrosted

1 tbsp extra virgin olive oil

3 large fresh limes

1 tin red kidney beans, drained

300g houmous

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.

Top Tips

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.


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