Grilled Tuna Steaks with Mediterranean Bean Salad and Romesco Sauce

2 tuna steaks (about 200g each, 2-3cm thick)

1 tin butter beans or cannellini beans, drained

1 courgette, diced

1 yellow pepper, diced

Handful cherry tomatoes, halved

Handful mixed olives, sliced

3 tbsp pesto (shop-bought or homemade)

1 tbsp olive oil and lemon juice

Salt and pepper

For romesco: 1 jar roasted red peppers, 2 tbsp almonds, 1 clove garlic, 1 tsp smoked paprika, 1 tbsp red wine vinegar, 3 tbsp olive oil

Make the romesco by blending roasted red peppers, almonds, garlic, smoked paprika, red wine vinegar and olive oil together until you have a thick, slightly chunky sauce. Season to taste and set aside.

Combine the butter beans, diced courgette, yellow pepper, cherry tomatoes and olives. Dress with pesto and a squeeze of lemon. Season generously and let the flavours meld while you cook the tuna.

Season the tuna steaks with salt and pepper and a drizzle of olive oil. Heat a griddle pan to very high — it should be almost smoking.

Sear the tuna for 90 seconds to 2 minutes per side for a pink centre (or 3 minutes for fully cooked through). Do not move while searing.

Spoon the bean salad generously onto each plate. Lay a tuna steak on top and add a generous dollop of romesco sauce alongside.