Tuna and Two-Bean Salad

200g / 7 oz French beans
400g / 14oz canned small white beans, such as cannellin, rinsed anddrained
4 spring onions, finely chopped
2 fresh tuna steaks, about 225g / 8oz each and 2 cm / 3/4in thick
olive oil, for brushing
salt and pepper
250g / 9oz cherry tomatoes, halved
lettuce leaves
fresh mint and parsley sprigs, to garnish
country-style crusty bread, to serve

To the dressing
handful of fresh mint leaves, shredded
handful of fresh parsley
leaves, chopped
1 garlic clove, crushed
4 tbsp extra virgin olive oil 1 tbsp red wine vinegar salt and pepper

First, make the dressing. Put the mint, parsley, garlic, olive oil and vinegar into a screw-top jar, add salt and pepper, secure the lid and shake until blended. Pour into a large bowl and set aside.

Bring a saucepan of lightly salted water to the boil. Add the French beans and cook for 3 minutes. Add the white beans and cook for another 4 minutes until the French beans are tender-crisp and the white beans are heated through. Drain well and add to the bowl with the dressing and spring onions. Toss together.

To cook the tuna, heat a ridged griddle pan over a high heat. Lightly brush the tuna steaks with oil, then season with salt and pepper. Cook the steaks for 2 minutes, then turn over and cook on the other side for a further 2 minutes for rare or up to 4 minutes for well done.

Remove the tuna from the griddle pan and rest for 2 minutes, or until completely cool. When ready to serve, add the tomatoes to the bean mixture and toss lightly. Line a serving platter with lettuce leaves and pile on the bean salad. Flake the tuna over the top. Serve warm or at room temperature with plenty of bread, garnished with the herbs.