One great thing that has come out of this crazy time is home delivery from suppliers who have had to pivot to change or enhance their business to keep going.
We are not takeaways types, but have been loving home delivered cheese selections, wines, meals from the local pub and fresh seafood from our favourite supplier from the Sydney Fish Markets.
This week we had a dozen oysters, salmon and tuna steaks delivered fresh to our door.
Tonight I rustled up tuna steaks, white bean puree and salad. Filling and full of natural health benefits that make the meal worthy of a try.
Grilled tuna with bean puree
- Tuna steaks – 1 medium size per person
- 2 x 400g cans cannellini beans, rinsed and drained
- 1 teaspoon crushed garlic
- ½ lemon squeezed
- Olive oil (add to your taste)
- 1 tablespoon dill (chopped or dry)
- 1 tablespoon parsley chopped
- 2 tablespoons capers
Combine beans, garlic and lemon juice in a food processor. While the motor is running add sufficient olive oil to make a puree. Stir in dill, parsley, salt and pepper. Set aside when it is to your taste.
Grill the tuna steaks until they are to your liking. This is a personal preference as some people like rare, medium etc.
Serve a generous spoon of the bean puree topped with capers, alongside a piece of tuna and salad.
Enjoy!
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