As barbecue season is approaching I wanted to share one of our favourite meals at Nefeli Nine.
Serves 4 people
For the Tuna
4 tuna steaks (6 ounces each)
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 tsp chilli
For the Cannellini Bean Salad
2 cans cannellini beans
handful cherry tomatoes
4 tablespoons olive oil
salt and pepper
Begin by peeling the cherry tomatoes*.
Drain the cannellini beans, mix with the cherry tomatoes, sliced up basil leaves. Dress with olive oil, lime, salt and pepper.
In a large oven dish, mix the lemon juice, oil, garlic and thyme. Add the tuna and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove the tuna and discard the marinade. Add salt and pepper.
Grill the tuna, over medium-high heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Serve the tuna on top of the cannellini bean salad and use limes to garnish.
*1. Using a small, sharp knife, gently slice an X into the bottom of each tomato opposite the stem end.
2. Place tomatoes in a pot of boiling water. Boil until the X begins to open a bit, or for 25 seconds, whichever comes first. Do not boil longer or the tomatoes will begin to cook.
3. Remove tomatoes immediately from boiling water with a slotted spoon and place immediately into a bowl of iced water.
4. Gently peel the tomatoes, it should be fairly easy to remove.