Grilled tuna with black-eyed bean salad

Method

1. Season the tuna with salt, pepper and a drizzle of olive oil and leave it 10 minutes.
2. Cook the black-eyed beans in unsalted boiling water for 30 to 35 minutes, until tender but still whole; if you are using ready-cooked beans, just drain and rinse them. Drain and let them cool to warm.
3. While still warm, toss the beans with the chopped onion, pepper and parsley, the rest of the olive oil, the lemon juice and salt to taste.
4. Grill the tuna over high heat, 2 minutes per side, so it stays pink in the middle, then rest it 2 minutes.
5. Lay the tuna over the bean salad, drizzle with a little olive oil and serve.