4 tuna steaks

300g green beans

200g cherry tomatoes

2 tbsp tarragon

Salsa Verde: 

Small bunch parsley and basil 

4 anchovy fillets 

2 tbsp capers

1 garlic clove 

1 lemon juiced

150ml olive oil


Put all the ingredients for the salsa verde in a food processor and blitz to a chunky paste. 

Halve tomatoes and grill, whilst cooking the green beans.  Mix the two together and toss with the tarragon and a tablespoon or two of salsa verde. 

Meanwhile grill or griddle the tuna, and serve on a bed of dressed beans and tomatoes with a drizzle of salsa verde.