Fresh Tuna with Green Beans and Tomato Print E-mail
Written by Margaret Foss, 2009   
1/2 tsp oil
1 small onion, peeled and finely chopped
200g (7oz) green beans, washed and trimmed, left whole if the small variety, about 10cm (4in) long
6 cherry tomatoes, washed
2 tuna fish steaks, each about 1 1/2 cm (5/8in) thick
freshly ground black pepper
2 tbsp white wine OR
1 tbsp water mixed with 1 tbsp fresh lime juice
1/2 tbsp chopped fresh basil (or 1/2 tsp dried)

1. Heat the oil in a heavy-based small saucepan. Add the onion, cover and cook over a very low heat for 10-15 minutes until the onion is softened.

2. Heat the oven to 200(C/400(F/gas mark 6. Prepare a steamer for the beans.

3. Cover a baking sheet with foil and place the steaks in the centre of this. Season well with black pepper and then lift the foil at the edges to form a 'wall'. Pour the chosen liquid over the fish and then fold the foil to make a loose parcel. Bake for 15 minutes or until the steaks are tender.

4. Steam the beans until tender, about 8-10 minutes.

5. When the onion is ready, add the cherry tomatoes, cook with the lid on until the skins have split and the tomatoes are hot, about 4-5 minutes. (If using dried basil add here.)

6. Divide the beans between two plates, spoon the tomato mixture over this and sprinkle with the fresh basil. Place a tuna steak on top or by the side of each portion of vegetables.

Serves 2
 
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