Serves 2

2 tablespoons brined capers, drained 4 tablespoons olive oil
2 tuna steaks
2 sprigs thyme
250g cherry tomatoes, halved
2 cloves garlic, thinly sliced
small handful of flat leafed parsley, finely chopped
1/2 jar El Navarrico butter beans, drained (or 1 x 400g can beans)

1)Put the capers on a paper towel and pat dry.
2)In a small saucepan heat the oil until approx. 180*C and add the capers. Fry for 2 - 3 minutes until the capers are golden, remove with a slotted spoon and drain on paper towels. Reserve the oil. Cool the capers before using. This can be done 2-3 hours ahead kept at room temperature.
3)Put 2 tablespoons of the reserved oil in a frying pan. Add the tuna and cook for 2 - 3 minutes each side, for rare tuna. Put onto a warm plate to rest.
4)In the same pan heat 2 tablespoons reserved oil, add the tomatoes and thyme and fry gently to soften, 2 - 3 minutes. Add the garlic and most of the parsley and cook for 1 more minute. Add the butter beans and cook until just heated through 2 - 3 minutes.
5)Divide the bean mix between the plates, slice the tuna and place on top of the beans. Scatter with capers and the remaining parsley.