White Bean & Tuna Salad with Tomatoes on the Vine

Rub the tuna steaks with olive oil and a few generous grindings of NoMU Hooked. Heat a griddle pan until smoking and sear the tuna on both sides being careful not to overcook the steaks. Set aside to cool. Place the tomatoes in a pan, drizzle with olive oil and sauté until blistered.  Remove from the pan and set aside.

In a bowl whisk together the olive oil, lemon juice and sugar, season with salt and pepper. Squash in 4 of the roasted vine tomatoes and mix well to combine. Using a vegetable peeler, peel the cucumbers into ribbons. Cut the seared tuna into large chunks and place in a bowl with the cucumber, parsley, cannellini beans and baby spinach. Drizzle generously with salad dressing, tossing gently to combine.

Serve the salad with the remaining tomatoes on the side.

Serves 4