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Seared Tuna Steaks with Kidney Bean Houmous Salad & Fresh Lime

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  • Makes: 4
  • Prep Time: 15 mins
  • Ready in: 8-10 mins
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Seared Tuna Steaks with Kidney Bean Houmous Salad & Fresh Lime

Tuna steak, lightly oiled, seared or grilled, served with a houmous style red kidney bean salad with fresh lime.


  • 4 x 150g frozen (defrosted) tuna steaks
  • 1 tbsp extra virgin olive oil
  • 3 large fresh limes
  • 1 tin red kidney beans, drained
  • 300g houmous
  • 2 cloves garlic
  • Finely grated zest and juice of 1 large lemon
  • 6 tbsp olive oil
  • 4 tbsp chopped fresh parsley
  • 3 tsp dried paprika
  • Salt
  • Pepper

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  1. Place the drained beans, houmous, garlic, lemon juice and zest, olive oil,salt, pepper, parsley and paprika in a blender.
  2. Blitz until you have a nice pur̩e, then spoon into a bowl. Season well with salt, pepper and the juice of 1 lime.
  3. Heat a frying pan or skillet.
  4. Lightly oil the tuna steaks, season well with salt and pepper, then fry for 4 minutes. Turn over and cook the other
  5. side. The tuna should be nice and pink in the middle.
  6. Serve the tuna steaks on warm plates with a large dollop of houmous and half a lime.

Phil's Tips

Defrost frozen tuna on several changes of kitchen towel to absorb any moisture. This will ensure the fish fries, rather than boils in a frying or grill pan.

Spoon over a little oil on the fish and the pan. This will stop the fish sticking. Any fish steak or whole fish will work for this recipe.

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