Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 08/02/2025. See terms.
Join now
Photo of Seared tuna with bean and rocket salad by WW

Seared tuna with bean and rocket salad

5
Points®
Total Time
50 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Seafood is a great ingredient to use in the summer time. This tuna dish full of flavour thanks to the fennel, olives and the zing of the vinegar.

Ingredients

Dijon mustard

¼ cup(s), (70g)

Raw tuna

600 g

Pepper

2 tbs

Fennel seeds

1 tsp, finely crushed

Green string beans

250 g, trimmed

Olive oil

2 tbs

Red wine vinegar

2 tbs

Asparagus

2 bunch(es), trimmed, cut into ribbons

Rocket

2 cup(s)

Red onion

1 medium, thinly sliced

Black olives, drained

⅓ cup(s), (60g)

Cherry tomatoes

200 g, quartered

Oil spray

1 x 3 second spray(s)

Instructions

  1. Spread the mustard over the tuna. Sprinkle with the pepper and fennel, pressing lightly to secure. Lightly spray a chargrill or barbecue with oil and heat on medium. chargrill the tuna for 8–10 minutes, turning, or until lightly charred on all sides and cooked to your liking. Cover loosely with foil and set aside for 10 minutes to rest.
  2. Meanwhile, cook the beans in a small saucepan of boiling salted water for 4 minutes or until just tender. Refresh under cold water. Drain and halve lengthways.
  3. Whisk the oil and vinegar in a large bowl until combined. Season with salt and pepper. Add the beans, asparagus, rocket, onion, olives and tomato, and gently toss to combine.
  4. Slice the tuna and serve with the bean and rocket salad.

You might like

You might like