2 tuna steaks
1 small red onion, thinly sliced
1 firm, ripe tomato, seeded and chopped
1 small red pepper, thinly sliced1lb 12oz canned cannellini beans
2 garlic cloves, crushed
1 teaspoon chopped thyme
4 tablespoon finely chopped Italian parsley
2 tablespoon lemon juice
4 tablespoons extra virgin olive oil
1 teaspoon honey
olive oil, for brushing
21/4 cups arugula
1 teaspoon lemon zest


Put the tuna steaks on a plate, sprinkle with cracked black pepper ob both sides,
cover with cling wrap and refrigerate until needed.
Combine the onion, tomato, and pepper in large bowl. Rinse the cannellini beans, drain and add to bowl with the garlic,
thyme, and 3 tsp parsley.
Put the lemon juice, oil, and honey in a small saucepan, bring to a boil, then simmer, stirring, for 1 min/until the honey dissolves/.Remove from the hit.
Brush barbecue hotplate with olive oil, and heat until very hot.
Cook the tuna for 1 minute on each side. The meat should still be pink in the middle.
Slice into 11/4 inch cubes and combine with the salad.
Pour on the warm dressing and toss well.
Place the arugula on a platter.
Top with the salad,season and garnish with lemon zest and remaning parsley.