First, make the dressing. Put the mint, parsley, garlic, olive oil and vinegar into a screw-top
jar, add salt and pepper, secure the lid and shake until blended. Pour into a large bowl and set
Bring a saucepan of lightly salted water to the boil. Add the French beans and cook for 3
minutes. Add the white beans and cook for another 4 minutes until the French beans are tender-crisp
and the white beans are heated through. Drain well and add to the bowl with the dressing and spring
onions. Toss together.
To cook the tuna, heat a ridged griddle pan over a high heat. Lightly brush the tuna steaks with
oil, then season with salt and pepper. Cook the steaks for 2 minutes, then turn over and cook on
the other side for a further 2 minutes for rare or up to 4 minutes for well done.
Remove the tuna from the griddle pan and rest for 2 minutes, or until completely cool. When
ready to serve, add the tomatoes to the bean mixture and toss lightly. Line a serving platter with
lettuce leaves and pile on the bean salad. Flake the tuna over the top. Serve warm or at room
temperature with plenty of bread, garnished with the herbs.