[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Seared tuna with bean and rocket salad by WW

Seared tuna with bean and rocket salad

Total Time
50 min
30 min
10 min
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.


Dijon mustard

¼ cup(s), (70g)

Raw tuna

600 g


2 tbs

Fennel seeds

1 tsp, finely crushed

Green string beans

250 g, trimmed

Olive oil

2 tbs

Red wine vinegar

2 tbs


2 bunch(es), trimmed, cut into ribbons


2 cup(s)

Red onion

1 medium, thinly sliced

Black olives, drained

cup(s), (60g)

Cherry tomatoes

200 g, quartered

Oil spray

1 x 3 second spray(s)


  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.