Tuna and Feta Salad
1 tbsp olive oil
4 x 125g/4oz tuna steaks
1 tbsp balsamic glaze
200g/7oz fine green beans
4 Little Gem (Bibb) lettuces, leaves separated
a small handful of fresh mint, roughly chopped
225g/8oz tomatoes, quartered
125g/4oz feta cheese
For the dressing
3 tbsp olive oil
grated zest and juice of 1 lemon
a few drops of balsamic vinegar
1 Heat the oil in a large griddle or frying pan over a high heat and cook the tuna for 6–8 minutes, turning the steaks halfway through. Drizzle with balsamic glaze, remove from the pan and slice thickly.
2 Meanwhile, cook the beans in a small pan of boiling water for 5 minutes or until just tender. Drain.
3 Whisk all the dressing ingredients together in a small bowl.
4 Put the tuna in a large serving bowl with the green beans, lettuce, mint and tomatoes. Crumble the feta over the top.
5 Toss everything together in the dressing and serve warm.