Tuna and Bean Salad

2 x Regal Tuna Steaks, fresh or defrosted

100g Green beans, trimmed and halved

300g kidney beans

300g cannelloni beans

2 tomatoes, cut into wedges

75g green olives

4 tbsp French dressing

4 tbsp fresh parsley

Salt & pepper

Olive oil

Method

1) Brush the tuna steaks with olive oil and grill under a medium heat for 3-4 minutes each side. Allow to cool and cut into bite-sized chunks.



2) Meanwhile, cook the green beans for 5 minutes or until tender. Rinse and place in a salad bowl with the remaining beans.



3) Add the tuna, tomatoes, olives, parsley and French dressing. Toss together, season and serve with crusty white bread.

Serves: 4

Provided By: Sea Fish Authority