- 3 medium (about 750g) tuna steaks
- 250g green beans, cut into 4cm lengths
- 1 tablespoon coarsely ground black pepper Olive oil, for greasing
- 150g cos lettuce, washed, dried, large leaves torn
- 250g (1 punnet) cherry tomatoes, halved
- 80mls (1/3 cup) olive oil
- 125mls (1/2 cup) fresh lime juice
- 1 1/2 tablespoons kecap manis (sweet Indonesian soy sauce)
- 2 teaspoons honey
- Step 1To make the marinade, combine the olive oil, lime juice, kecap manis and honey in a jug and mix well. Reserve 80mls (1/3 cup) of the marinade and pour the remaining marinade over the tuna steaks in a glass or ceramic dish. Turn the tuna to coat well. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Meanwhile: cook the beans in a saucepan of boiling water for 2 minutes or until tender crisp. Drain and refresh under cold running water. Drain well.
- Step 3Drain the tuna from the marinade and discard the marinade.
- Step 4Sprinkle the pepper evenly over the tuna steaks to coat both sides.
- Step 5Brush a barbecue grill or chargrill with olive oil to lightly grease. Preheat on high and cook the tuna steaks for 2-2 1/2 minutes on each side or until charred on the outside and still pink in the centre. Transfer to a plate and set aside.
- Step 6Combine the beans, lettuce and tomatoes and place into individual bowls. Pour over the reserved marinade. Break the tuna into bite- size pieces and add to the salad. Serve immediately
All nutrition values are per serve
Variation: You can use marlin steaks in place of the tuna if you like. You will need about 3 limes for the juice.
- Author: Fiona Hammond
- Publication: Australian Good Taste