Tuna Steak Recipe with Bean Salad and Preserved Lemon Dressing

Tuna steak with bean salad and preserved lemon dressing

  • serves 2
  • Easy

Check out our tuna steak dish with a simple bean salad. This low calorie recipe takes 20 minutes to make and comes in under 400 calories per serving


Try this recipe for tuna steaks with bean salad, then check out our niçoise salad, tuna wrapstuna pasta salad and more tuna recipes.

*This recipe is gluten-free according to industry standards



  • green beans 150g
  • cannellini beans 400g, drained and rinsed
  • red onion ¼, thinly sliced
  • cherry tomatoes a handful, halved
  • vegetable oil 2 tsp
  • tuna steaks 2
  • rocket 1 handful
  • mint a few leaves, torn
  • flat-leaf parsley a few leaves, torn


  • preserved lemon 1, pulp removed and discarded, skin finely chopped
  • lemon ½, zested and juiced
  • balsamic vinegar 1 tbsp
  • extra-virgin olive oil 1 tbsp


  • Step 1

    Put the green beans in a large pan of simmering salted water for 1-2 minutes, then drain and refresh in ice-cold water.

  • Step 2

    Whisk together all of the dressing ingredients with some seasoning in a bowl and add the cannellini beans, onion and cherry tomatoes. Cut the green beans in half, add to the bowl and toss well.

  • Step 3

    Heat a griddle or frying pan to hot, rub the oil into the tuna steaks and season generously. Once the pan is scorching, cook the tuna steaks for 30 seconds on each side.

  • Step 4

    Toss the rocket, mint and parsley with the salad, serve, and top with the tuna steaks.

Nutritional Information

  • Kcals 386
  • Fat 10.4g
  • Saturates 1.5g
  • Carbs 25.7g
  • Sugars 6.3g
  • Fibre 6.3g
  • Protein 44.3g
  • Salt 0.8g