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Grilled Tuna and Green Beans Salad

Serves 2


400g of green beans
2 tablespoons toasted walnut oil
1 ½ tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon water
2 teaspoons minced fresh garlic
1 ½ teaspoons Dijon mustard
2 teaspoons honey
1 can unsalted chickpeas, rinsed and drained
400g grape tomatoes, halved
50g chopped walnuts, toasted
2 tablespoons shaved Parmesan
4 or 5 sliced pitted olives
2 tuna steaks
Salt and pepper
Cooking spray


Cook green beans in boiling water 4 minutes or until al dente. Drain and rinse with cold water. Combine oil, with the next 6 ingredients, and season with salt in a bowl. Stir with a whisk. Stir in beans, chickpeas, and tomatoes. Sprinkle with walnuts, cheese, and olives. Sprinkle tuna with a little salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna to pan, cook 3 minutes on each side. Divide bean mixture evenly among 4 plates. Top with sliced tuna.

Grilled Tuna and Green Beans Salad

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