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Grilled Marinated Tuna with a Cannellini Bean & Cherry Tomato Salad

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

  • basil

  • 2 limes

  • 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.


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