Pan-Seared Tuna Steak with Burnt Spring Onion and Courgette Salsa Verde

This is one of those dishes I LOVE making when I’ve got people round because it looks and tastes far more impressive than the amount of effort actually required. The beauty of it is that pretty much everything can be done ahead of time. You can make your butter bean purée, get your salsa verde ready and then, when everyone arrives, all you’ve really got left to do is sear the tuna for a couple of minutes. The combination is so good as well. You’ve got this beautifully soft, creamy butter bean purée underneath, the fresh, sharp, herby salsa verde running through the charred courgette and spring onions, then that gorgeous piece of tuna on top, seared hard on the outside but still lovely and pink in the middle. It’s fresh, light, full of flavour and, most importantly, means you aren’t stuck in the kitchen while everyone else is having fun.