Lorraine Pascale serves up a tuna steak with cherry tomatoes dish for a mid-week treat on This Morning.

The ingredients are: 300g cherry tomatoes, 1 small red onion, 2 x 400g tins of cannellini beans, Large handful of capers, 200g feta cheese, Sunflower oil, 4 Large sustainably caught tuna steaks (about 2cm thick).

Dressing: 4 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, Drizzle of maple syrup or honey, 1 lime, Small handful of fresh min and Salt and freshly ground black pepper.

To prepare the dish, cut the tomatoes in half and put them into a large bowl. Peel and finely slice up the red onion, drain and rinse the beans, rinse the capers and add these too then crumble the feta in.

Drizzle some oil into a large frying pan and get it nice and hot over a high heat.

While this heats up, season the tuna well with salt and pepper, really getting a good amount on. Then lower them into the hot oil. Cook for 1 minute per side for rare, 2 minutes for medium and 3 minutes for well done.

Meanwhile make the salad dress. Put the oil, balsamic vinegar, maple syrup or honey and salt and pepper into a mug or small bowl and whisk with a fork. Pour over the salad, toss well and divide between four plates.

Check the tuna is cooked to your liking and remove from the heat, lay a tuna steak on top of each salad portion, quarter the lime and place a piece to the side of each. Then rip over the mint leaves and serve.