Italian Seared Tuna & White Bean Caprese Bowl
Method
Pat the tuna dry and season it with oregano, salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Sear the tuna for 1–2 minutes on each side, depending on the thickness and your preferred doneness. Transfer to a plate and allow it to rest briefly before slicing.
Place the cannellini beans, cherry tomatoes, rocket and roasted red pepper in a large bowl.
Whisk together the balsamic vinegar and lemon juice, then drizzle over the salad and toss gently.
Divide the mixture between two serving bowls.
Arrange the sliced tuna and torn mozzarella on top.
Finish with fresh basil and serve immediately.
For the best texture, avoid overcooking the tuna. A quick sear keeps the centre tender and moist while creating a flavourful outer crust. If you prefer fully cooked fish, cook it for a little longer over medium heat.
Nutrition Facts
Per serving
