Tuna with Roasted Radish & Bean Salad

I normally make this salad with tomatoes, but I had some radishes and was curious as to how they would taste roasted. Turns out they are lovely. Juicy, brightly coloured with a milder flavour than when eaten raw, they make a lovely salad accompaniment.

The tuna was simply marinated in garlic, ginger and lime juice before being pan fried for a couple of minutes each side. Simple, healthy and delicious.

Ingredients:              (Serves 2)

2 x tuna steaks
juice of 1/2 lime
1 clove garlic, chopped finely
small piece ginger, chopped finely

small bag radishes, halved
400g cannellini beans, drained
1 tsp. fennel seeds
75g rocket
juice of 1/2 lime
splash of olive oil

Method:

Set the oven to 200 C. Trim and half the radishes and put into a small roasting tray with a drizzle of olive oil, salt & pepper. Roast for about 20 minutes, or until tender. Remove from oven and set to one side.

Marinate the tuna steaks in the lime juice, garlic and ginger for 1/2 hour and then take out of the marinade. Griddle or pan fry the tuna for about 2 minutes each side. It should be pink in the middle.

Put the drained beans in a bowl with the roasted warm radishes, fennel seeds and season with salt & pepper. Add the juice from the other half a lime and a splash of olive oil. Toss well and serve the salad in the middle of the plate with the rocket and then the tuna on top. Fresh and healthy!