Serves
4
Prep Time
20 minutes
Cooking Time
20 minutes
Ingredients
- 500g packet frozen I&J Tuna Portions
- 2 tablespoons balsamic glaze
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1 teaspoon finely chopped fresh thyme leaves
- Zest of 1 lemon, plus 2 tablespoons juice
- 2 x 400g cans Edgell Cannellini Beans, drained
- 1 tablespoon baby capers, drained and pat dry
- 300g mixed colour cherry tomatoes
- 10-12 fresh basil leaves
- Lemon oil, for drizzling
Tuna Portions
Method
STEP 1Using absorbent paper, pat dry I&J Tuna Portions. Cook tuna following packet directions. Set aside to cool slightly, brush with balsamic glaze and tear into large chunks.
STEP 2
Meanwhile, to make bean puree, heat 1 tablespoon oil in a medium non stick frypan over medium heat. Add garlic, thyme, lemon zest and cook for 1-2 minutes until garlic is fragrant. Add Edgell Cannellini Beans and cook for 5 minutes or until beans are warmed through. Stir in lemon juice. Season to taste.
STEP 3
Reserve ⅓ cup of beans and set aside. Blend remaining beans in a food processor until a smooth puree is formed. Add 1-2 tablespoons of hot water if required, for a looser, more spreadable consistency. Wipe frypan with absorbent paper.
Step 4
Heat remaining oil in same frypan over medium heat. Add capers and cook for 2-3 minutes, or until darkened and slightly crispy. Remove from pan. Add tomatoes and cook for 5 minutes, lightly pressing with the back of a spoon when they begin to soften to release some juices.
STEP 5
Smear bean puree onto serving plates or one large platter, scatter over whole cannellini beans and capers. Spoon tomatoes and arrange tuna chunks over the top. Garnish with basil leaves and serve drizzled with lemon oil.
Tips
Add some chilli flakes to the tomatoes in STEP 4 for some heat.