2 x 400 g (13 oz) cans cannellini beans, rinsed and drained
100 g (3 1/2 oz) rocket
1 small red onion, finely sliced
1 red chilli, deseeded and chopped
salt and pepper
Rub the olive oil over the tuna steaks and season well. Heat a griddle pan until smoking hot, then cook the tuna for 1–2 minutes on each side until charred on the outside but still pink in the middle.
Meanwhile, mix 2 tablespoons of the lemon juice with the extra virgin olive oil and season to taste. Toss with the remaining ingredients and add more lemon juice if required. Serve the bean salad with the seared tuna.